Stuffed Veal Pillows
From Treasured Italian Recipes (1989).
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A historical recipe
Treasured Italian Recipes (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 12 small slices veal cutlets, 1/4 c.
- margarine cut very thin in 4-inch 1/4 c.
- olive oil squares 1/2 c.
- wine 12 small slices Prosciutto or 1 tsp.
- margarine ham, thinly sliced 1/8 tsp.
- salt and pepper 12 thin slices Mozzarella cheese Flatten out veal cutlets with a mallet.
- Place one slice of Prosciutto or ham and slice of Mozzarella cheese on each cutlet.
- Roll each cutlet, using 2 or 3 toothpicks to hold together.
- Melt butter in pan with oil.
- Brown pillows well on all sides, turning each gently.
- Remove meat from pan.
- Pour wine and 1 teaspoon of butter into the drippings of pan;
- add salt and pepper.
- Cook for 1 minute.
- Pour sauce over pillows on serving dish.
- Serves 6.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board