Stuffed Veal Cutlet

Stuff, roll, cook & eat! On that note……..


  • 2.5lb. veal cutlets
  • 1 4oz. package prosciutto
  • 1 small package baby bella mushrooms
  • salt & pepper
  • 4 cups Cabernet Savignon
  • 4 cups veal stock (you can substitute with beef stock)
  • mixed herbs: thyme, rosemary, parsley (chopped)
  • 1 medium yellow onion (chopped)
  • 1 small bunch/package baby spinach
  • 2 Tbsp. butter


  • Cut kitchen string into pieces long enough to tie around the veal roll (approx. 6″)
  • lay the veal cutlet out flat, layer (in order) prosciutto, spinach, mushrooms, salt & pepper
  • Roll up the cutlet and tie together on each end
  • Repeat this process until all cutlets are stuffed and rolled.
  • Place rolls in a large frying pan and lightly sprinkle both sides with sugar
  • Add butter to pan and brown cutlets on both sides
  • Place browned cutlets into a roasting pan, add wine, stock, herbs & onion
  • cover and cook at 300 degrees for 30 minutes
  • Remove cutlets from the pan and set aside
  • Add liquid & herbal content from the roasting pan to a blender (little by little) and puree
  • Run pureed liquid through a cheesecloth and strainer so you’re left with liquids only.
  • Place strained liquids in a pan and heat on high and reduce by half (this makes the liquid thicker)
  • Cut off string from the veal roll, slice, pour reduction sauce over the veal and enjoy every bite.

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