Veal Angelica

Veal Angelica


"Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce."
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1 h 40 m servings 772 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1481 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
  2. In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
  4. Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 32 Ratings

Most helpful positive review

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. Tr...

Most helpful critical review

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 a...

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. Tr...

It took a little time to prepare but the end result...fantastic. My husband won't stop talking about this meal. Delicious!

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 ma...

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 d...

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 defi...

I have made this at least a dozen times, trying it tonight with chicken cutlets instead of veal. I always use 4 spears of asparagus instead of 3 and roll the cutlets instead of making packets, i...

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 layerin...

I took a shortcut -- the original recipe just sounded too time-consuming. After breading and frying the cutlets, I placed them in a baking dish, topped them with the proscuitto, asparagus (part...

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 t...