Side Pannel
Vitello Mandaralto
Ingredients List
- 6 Veal cutlets
Directions
STUFFING
1/3 lb Mozzarella cheese;grated
1/3 lb Prosciutto or Parma ham;
-diced
1 Egg yolk
1 tb Finely chopped parsley
2 tb Freshly grated Parmesan
-cheese
Salt & fresh black pepper
VEAL
1/2 c Flour
2 Eggs; beaten
1/2 c Slivered almonds
1/2 c Fresh bread crumbs
4 tb Olive oil
6 sl Mozzarella cheese; thin
TO FINISH THE DISH
1/2 Bottle dry red wine
3 c Demi-glace
1 c Washed; quartered fresh
-mushrooms
Salt & pepper
1 1/2 lb Spinach; stemmed, washed &
-steamed
1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed
paper. Combine the ingredients for the stuffing, seasoning to taste. Place
a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends
w/ a toothpick. Preheat the oven to 350 F.
2. For the veal: dip each stuffed cutlet first in flour, then in egg, then
finally in the almonds and bread crumbs. Heat the olive oil in a heavy
frying pan & brown the veal cutlets quickly on all sides. Transfer the veal
w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top
of each. Bake the veal for 10 minutes.
3. To make the sauce: place the wine in large saucepan & boil until only
1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3
minutes. Season to taste with salt and pepper.
4. To finish the dish, place each stuffed cutlet in center of a warm
plate. Surround with spinach and ladle the sauce over the veal.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
1/3 lb Mozzarella cheese;grated
1/3 lb Prosciutto or Parma ham;
-diced
1 Egg yolk
1 tb Finely chopped parsley
2 tb Freshly grated Parmesan
-cheese
Salt & fresh black pepper
VEAL
1/2 c Flour
2 Eggs; beaten
1/2 c Slivered almonds
1/2 c Fresh bread crumbs
4 tb Olive oil
6 sl Mozzarella cheese; thin
TO FINISH THE DISH
1/2 Bottle dry red wine
3 c Demi-glace
1 c Washed; quartered fresh
-mushrooms
Salt & pepper
1 1/2 lb Spinach; stemmed, washed &
-steamed
1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed
paper. Combine the ingredients for the stuffing, seasoning to taste. Place
a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends
w/ a toothpick. Preheat the oven to 350 F.
2. For the veal: dip each stuffed cutlet first in flour, then in egg, then
finally in the almonds and bread crumbs. Heat the olive oil in a heavy
frying pan & brown the veal cutlets quickly on all sides. Transfer the veal
w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top
of each. Bake the veal for 10 minutes.
3. To make the sauce: place the wine in large saucepan & boil until only
1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3
minutes. Season to taste with salt and pepper.
4. To finish the dish, place each stuffed cutlet in center of a warm
plate. Surround with spinach and ladle the sauce over the veal.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
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