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| Stuffed Veal with Mozzarella, Pancetta and Crimini Mushrooms |
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(Serves Four)
 This mouth-watering recipe may also be prepared with chicken or pork Olive oil - 3 Tablespoons Kosher salt - to taste Pepper, fresh ground - to taste Stuffing Olive oil - 1 Tablespoon Butter - 1 Tablespoon Onion, chopped - ¼ cup Crimini mushrooms, chopped - ½ pound White wine - ½ cup Sage leaves, fresh, minced - 10 each Fresh Mozzarella, chopped - 8 ounces Kosher salt - to taste Pepper, fresh ground - to taste Parmesano Reggiano, grated - ½ cup Preheat oven to 400f. Over medium heat, sauté onion in butter and olive oil just till they start to turn color, about 10 minutes. Add chopped mushrooms; sauté for an additional 10 minutes. Deglaze pan with wine and cook till liquid reduces by about half. Stir in sage, adjust seasoning; remove from heat and cool to room temp. After cooling, stir in chopped Mozzarella. On a flat surface, evenly divide stuffing between veal pieces – placing stuffing on one half of each cutlet. Fold the other half over stuffing; pinch edges together with the back of a knife. (Although “sealed” they will open slightly during cooking.) Heat 3T olive oil to smoke point in large sauté pan and brown both sides. When cheese barely begins to melt, transfer stuffed veal to a sheet tray and place in oven for about 8 minutes. Switch oven to “broil,” top each piece with Parmesan and broil till golden brown. Serve over sautéed spinach. (Pictured: spinach sautéed with pancetta and onion.) Buon Appetito! |
