Italian
Stuffed Veal Cutlet
by Gambero Rosso · 452K subscribers on YouTube
A simple and delicious Italian recipe: veal cutlets stuffed with prosciutto and Parmigiano Reggiano, cooked in butter and topped with herb butter.
- Difficulty
- medium
Ingredients
6 items- Braciola di Vitellothick veal cutlet
- Prosciutto Crudoslices to stuff
- Parmigiano Reggiano 30 Monthsflakes
- Butterfor cooking
- Parsleyfor herb butter
- Coarse Saltcoarse salt
Method
- Take a thick veal cutlet and carefully cut a pocket into it using a sharp knife.
- Layer slices of prosciutto crudo inside the pocket.
- Add generous flakes of Parmigiano Reggiano (aged 30 months) on top of the prosciutto.
- Close the pocket with toothpicks to secure the filling.
- In a pan, melt butter and place the stuffed cutlet in the hot butter.
- Top the cutlet with small pieces of herb butter (made with parsley and butter) that will melt and flavor the meat.
- Season with coarse salt and cook until the meat is done and nicely browned.
- Remove toothpicks before serving and enjoy.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
