Best 2 Veal Angelica Recipes

Veal angelica is a delicious and elegant dish that is perfect for a special occasion. It is made with thinly sliced veal that is rolled up around a filling of spinach, cheese, and herbs. The veal is then roasted until it is golden brown and cooked through. Angelica can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a green salad. This dish is sure to impress your guests and leave them wanting more.

Here are our top 2 tried and tested recipes!

VEAL ANGELICA

Veal Angelica image

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

Provided by WANNABACHEF

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 4

Number Of Ingredients 16

Ingredients

8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
8 (1 ounce) slices provolone cheese
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
½ cup all-purpose flour
1 egg, beaten
½ cup milk
1 cup seasoned dry bread crumbs
¼ cup olive oil
2 cups sliced fresh mushrooms
½ cup chopped Vidalia onion
½ cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth

Steps:

Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, 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 cutlet, folding under and pressing the edges together to make a package.
In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet 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 away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.

Nutrition Facts : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g

VEAL ANGELICA

Veal Angelica image

Number Of Ingredients 15

Ingredients

8 veal cutlets, 2 ounces each, pounded to 1/4 inch thick
8 provolone cheese slices
8 asparagus spears
4 prosciutto slices
1 pinch salt & pepper
1 pinch garlic powder
1/2 cup flour, all-purpose
1/2 cup milk
1 cup seasoned dry bread crumbs
1/4 cup olive oil
2 cups sliced mushrooms
1/2 cup Vidalia onion, chopped
1/2 cup red pepper, roasted
1 cup red wine
1 cup chicken broth

Steps:

1. Season each veal cutlet with salt, pepper, and garlic powder. On each of the four cutlets, 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 cutlet, folding under and pressing the edges together to make a package.
2. In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
3. Preheat the oven to 350. Heat olive oil in a large skillet over medium-high heat. The skillet 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 away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
4. Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees. The sauce should also be reduced by about half.

Tips and Conclusion

Tips:

Choose high-quality veal. Look for veal that is pale pink in color and has a fine-grained texture. Avoid veal that is dark red or has a coarse texture.
Pound the veal cutlets thinly. This will help them cook evenly and make them more tender.
Season the veal cutlets with salt, pepper, and your favorite herbs and spices. This will help them develop flavor as they cook.
Sear the veal cutlets in a hot skillet until they are golden brown. This will create a nice crust and help seal in the juices.
Reduce the heat and cook the veal cutlets until they are cooked through. The internal temperature should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Let the veal cutlets rest for a few minutes before slicing and serving. This will help them retain their juices.

Conclusion:

Veal Angelica is a delicious and elegant dish that is perfect for a special occasion. It is made with tender veal cutlets that are pounded thin, seasoned, and then seared in a hot skillet. The veal cutlets are then wrapped in prosciutto and cheese and baked until they are cooked through. The result is a flavorful and juicy dish that is sure to impress your guests. If you are looking for a delicious and special way to prepare veal, then Veal Angelica is the perfect recipe for you.