VEAL ANGELICA
Number Of Ingredients 15
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.
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Jazlin Corral
[email protected]I love the fact that this dish can be made ahead of time. It's perfect for busy weeknights.
Ayide Maro
[email protected]This dish is perfect for a romantic dinner. It's elegant and impressive, but it's also very easy to make.
Faysal Dj
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. The recipe was very easy to follow.
Md Ariyanraj
[email protected]This dish is a bit time-consuming, but it's definitely worth the effort. I would recommend making it for a special occasion.
Bebe Vidal gasca
[email protected]I made a few substitutions to the recipe and it still turned out great. I used chicken broth instead of beef broth and I added some fresh herbs.
TreyPlays
[email protected]I had some trouble finding veal at my local grocery store, but I was able to find it at a specialty butcher shop.
Kuselwa Klawushe
[email protected]This dish is a bit pricey, but it's worth every penny.
Zeke Wheeler
[email protected]I'm not usually a fan of veal, but this dish changed my mind. It was absolutely delicious.
Masharib Beg
[email protected]I love the way this dish looks when it's finished. It's so elegant and impressive.
Shannon Kilby
[email protected]This recipe is a keeper! I'll be making this again and again.
MD NAEEM Islam
[email protected]I made this dish for a special occasion and it was a huge success. Everyone raved about it.
Ashiraf Ssuuna
[email protected]This dish is definitely worth the effort. It's a bit time-consuming, but the results are well worth it.
team Unite brother
[email protected]I love the combination of flavors in this dish. The sweetness of the apricots and the tanginess of the lemon pair perfectly with the savory veal.
Syedaqib Shah
[email protected]This was my first time making veal and it turned out perfectly. The recipe was easy to follow and the results were amazing.
April Hassan
[email protected]I've made this dish several times and it's always a crowd-pleaser. The veal is always tender and juicy, and the sauce is divine.
Chidiebere John
[email protected]This dish was a hit at my dinner party! The flavors were incredible and the presentation was stunning. I will definitely be making this again.