Stuffed Veal Escalopes

    Stuffed Veal Escalopes

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    About this recipe: This is an elegant main course, which will go down well at formal dinner parties. Veal escalopes are stuffed with asparagus, mozzarella and prosciutto, then slowly baked in a mushroom and wine sauce. Enjoy with mashed potatoes, if desired.

    Serves: 4 

    • 8 (50g) veal escalopes, pounded to 5mm thickness
    • 8 (25g) slices mozzarella cheese
    • 8 fresh asparagus spears
    • 4 slices prosciutto
    • salt and pepper to taste
    • garlic granules to taste
    • 60g plain flour
    • 1 egg, beaten
    • 125ml milk
    • 120g seasoned dry breadcrumbs
    • 4 tablespoons olive oil
    • 200g sliced fresh mushrooms
    • 85 chopped red onion
    • 100g sliced roasted red peppers
    • 250ml red wine
    • 250ml chicken stock

    Prep:30min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr45min 

    1. Season each veal escalope with salt, pepper and garlic granules. On each of the escalopes, 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 escalope, folding under and pressing the edges together to make a package.
    2. In a shallow bowl, beat together egg and milk. Place the breadcrumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with breadcrumbs. Place on a plate and refrigerate for 30 minutes.
    3. Preheat the oven to 180 C / Gas 4. Heat olive oil in a large cast-iron frying pan over medium-high heat. The frying pan 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 off - it will no longer smell as strong. Pour in the chicken stock and add the mushrooms.
    4. Place the frying pan and its contents into the preheated oven and bake for about 30 minutes or until the internal temperature of the veal has reached 70 degrees C. The sauce should also be reduced by about half.

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