Stuffed Veal Cutlet (bedient Farms Cage Free/pature Raised) Recipe
Fresh lumache pasta, spinach & house made pancetta stuffed, local shiitake, artichokes, tomato braise, EVOO toasted sourdough crumbs, shaved cacciocavallo cheese
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Ingredients
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Stuffed Veal Cutlet
Method
Preparation
- 1
Prepare the Stuffing
In a pan, heat 1 tablespoon of EVOO over medium heat. Add the diced pancetta and sauté until crispy. Add the chopped shiitake mushrooms and cook until they are tender. Stir in the spinach and artichoke hearts, cooking until the spinach wilts. Season with salt and pepper. Mix in the cooked lumache pasta and set aside to cool.
- 2
Prepare the Veal Cutlets
Butterfly each veal cutlet by slicing it horizontally but not all the way through, then open it up like a book. Season with salt and pepper.
- 3
Stuff the Cutlets
Place a generous amount of the stuffing mixture into the center of each cutlet. Fold the cutlet over the stuffing and secure with toothpicks or kitchen twine.
- 4
Cooking
- 5
Cook the Cutlets
In a large skillet, heat 1 tablespoon of EVOO over medium-high heat. Cook the stuffed veal cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 6
Prepare the Tomato Braise
In a separate saucepan, heat the tomato sauce over low heat. Once warmed, you can add a pinch of salt and pepper to taste.
- 7
Serve
Place the cooked veal cutlets on a plate, ladle the tomato braise over the top, and sprinkle with shaved cacciocavallo cheese. Serve hot.
