The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 12, 2009
Awesome. My husband just said that this is the best meal he has ever eaten...and we eat well! I followed the recipe exactly as it was. I wouldn't change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: Sep. 27, 2009
Family thought this was outstanding! I removed veal from pan after browning,as it was thin, then prepared the other ingredients separately in the same pan and reduced the mixture a lot; put cutlets into a a glass pan then poured sauce over then baked. Baking time was not nearly the 30 minutes as listed.
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Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 22, 2009
Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 11, 2009
did not change a thing, flavor was perfect, easy to make, and it was a hit. Thanks for sharing
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 8, 2009
I'm sorry! I really wanted to like this. I really like all the ingredients and so I thought this would be a home-run, but, I just thought all the different flavors were really overwhelming and also it wasn't very aesthetically appetizing. Thanks anyway!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 10, 2008
EXCELLENT! A bit of work, but can be made ahead then cooked when ready. The sauce is wonderful and could be used in other ways. One short cut I have used is to lay the Aspar., etc in a layering to cook rather than making the packages. Saved some time, but both ways are excellent
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Home Town: East Lansing, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 21, 2007
This is one of the best meals I have ever made! Both my husband and I enjoyed it very much, and I didn't change a thing. Congrats to a great recipe and Thanks for a wonderful evening...P.S.. We paired it with a "Chile" Dry Cabernet Sauvingnon. Beautiful!
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Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 8, 2007
Not as hard to make as it seems. Mine didn't look all that pretty but it tasted divine.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 11, 2006
I followed the recipe exactly. I was torn on my grading, because even though the veal was terrible (I agree that the provolone was overpowering, and the "breading" ends up being more like a layer of bread pudding), I will make the mushroom wine sauce again.
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Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 28, 2006
This is by far the most unappetizing thing I've cooked from All Recipes. It makes no sense to bread and brown packages and then add 2 cups of liquid. The prosciutto totally overrode the flavors of the asparagus and provolone.
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Cooking Level: Intermediate

Home Town: Temple, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 27, 2006
Very good and surprisingly not as difficult to make as I thought it would be. I served with homemade mac and cheese and fresh string beans. I gave it 4/5 because I would have liked the wine sauce to be thicker.
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 11, 2006
Great recipe!! I am already thinking about how many different variations I can do with this! I omitted the mushrooms (not a fan) and the proscuitto (didn't have any) and still thought it was to die for! Thanks for sharing, I'll be using this alot!
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 14, 2006
This recipe was excellent and very easy to follow. I did add more wine/chicken broth to have extra to pour over the linguine! I purchased the veal in wider and longer strips and then added filling, and just folded the veal piece over. My boyfriend loved this dish. It is definitely a keeper in my book. Am thinking about trying this with chicken for those who dislike veal! Thanks again for a great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 15, 2006
I made this meal for Mother's Day. It was absolutely outstanding! Everyone raved and raved! It is worth the work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 31, 2006
Made this tonite with Chicken instead of veal, and it was amazing! Everyone loved it! I added more asparagus and deleted the mushrooms (not a big fan of them) but it was wonderful! I will definetly make it again, and will definetly do it with veal!! Thanks for the great recipe, I can't wait to put it on the "rotation"!
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Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 7, 2005
The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use the red peppers. I used 2 packs of veal scallopine (about 8 pieces),egged,breaded and fried them. Transfered them to a baking dish and layered them with procuitto and provolone cheese. I made the wine sauce with one whole pack of white button mushrooms sliced and used beef broth instead of the chicken broth....thickened it slightly with cornstarch. I placed a small amount of sauce upon each piece of provolone(which was ontop of the veal) and covered the pan with foil and baked for about 15-20 min. on 300 degrees until the cheese was melty and bubbly. Served with more of the mushroom wine sauce on top. The veal was so tender and delicious! Hubby loved it. This is a true keeper. It tasted like I went out to eat at some fancy restaurant!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 9, 2005
Better than 5 stars!!! I made this for a special occasion dinner party and my guests said it tasted like it was made in a gourmet restaraunt. It takes a while to make but well worth it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 13, 2005
This is one of the most delicious dishes I've ever had. Well worth the time spent preparing this meal. Next time, I may simmer the mushrooms seperately and spoon a very tiny amount of the wine+broth mixture onto the veal before cooking instead, to preserve the breading a bit more.
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Cooking Level: Expert

Home Town: Simi Valley, California, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 14, 2005
The flavors are really strong; it's a really filling dish. I liked it, but didn't absolutely love it, and no one really cared for the prosciutto. After it comes out of the oven it tastes more like bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 21, 2005
This was really good!. I made a few changes...I only had thin veal strips so I seasoned and breaded them and browned them seperately. I lined the bottom of a baking dish with the strips then did the layers of chz, prochuto, & asp. w/ more strips on top. I didn't have roasted red peppers so I used a reg. red pepper and it was great. I reduced the sauce a lot and then drizzled it over the meat and baked for 1/2 hour. My husband couldn't get enough!!!
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