Veal Lovebirds

Veal Lovebirds

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Makes: 4 servings

  • 4 large, thin veal cutlets (about 4 oz. each)
  • Salt and pepper
  • 1/3 cup fresh ricotta
  • 1/4- 1/3 cup gorgonzola crumbles
  • 2 tablespoons chopped fresh sage
  • EVOO, for drizzling
  • 4 slices prosciutto di parma
  • A splash dry vermouth
  • 1 tablespoon butter
  1. Preheat the oven to 400 degrees . Season the veal cutlets with salt and pepper; trim to about 5 inches long. in a bowl, combine the ricotta, gorgonzola and sage. Divide the mixture and press gently into four 5-inch logs. Place a log lengthwise on each of the cutlets, then roll the cutlets into bundles. Drizzle with EVOO and wrap with the prosciutto.
  2. Preheat an ovenproof skillet with a drizzle of EVOO. Add the veal bundles and brown over medium-high heat, adding more EVOO if necessary to brown well. Transfer to the oven to cook through for 10 minutes, then transfer to a plate.
  3. Deglaze the skillet with the vermouth. Stir in the butter to melt. Spoon the sauce over the meat to serve.
  • Serve these veal cutlets with wilted fresh spinach and gnocchi tossed with butter and cheese.