Breaded veal with prosciutto and peppers Recipe
Succulent and mouth-watering meal for family or guests.
Ingredients
- 2 eggs, beaten
- ¼ cup milk
- ¼ cup meat broth from 1 cube
- ¾ cup home made bread crumbs
- ½ tsp ground black pepper
- 1 tsp fresh parsley leaves, chopped
- 4 veal cutlets
- 2 tbs butter
- 1 tbs olive oil
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 green bell pepper, cut into strips
- 1 ½ cup mixed mushrooms, sliced
- Pinch of salt and pepper
- 4 slices of prosciutto
- 4 slices of provolone
- ¼ cup of fresh parsley, chopped
Directions
- In a small bowl beat the eggs and milk together, add meat broth and set aside.
- Place the bread crumbs, pepper and parsley in a separate bowl. Mix and combine.
- Flatten the veal thin between two sheets of wax paper.
- Dredge the veal in eggs and then the bread crumbs and refrigerate for 30 minutes.
- Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.
- In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender. Season with salt and pepper
- Place the veal in a large casserole dish and top with the peppers and onion mixture.
- Top each cutlet with a slice of prosciutto and then the provolone.
- Bake in the oven at 220ËC for 15 minutes or until the cheese is melted and slightly brown.
- Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 172 | 70% |
| Total Fat 19.5g | 24% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 416mg | 17% |
| Potassium 289mg | 8% |
| Total Carbs 6.59g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.24g | 2% |
| Protein 12.15g | 19% |
