stuffed veal scaloppini

By lromito

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup plus 2 tablespoons all-purpose flour, plus extra
• 2 cups whole milk
• 4 ounces prosciutto, diced
• 2 tablespoons freshly grated Parmigiano-Reggiano
• Salt and freshly ground pepper
• 2 pounds top round of veal, trimmed
• 3 tablespoons extra-virgin olive oil
• 3 eggs, beaten
• 1 1/2 cups dried bread crumbs
• Canola oil for frying

Preparation

Step 1

Prepare the filling: In a small bowl, combine the butter and flour. Knead together to form a paste. Warm the milk in a small saucepan, and add the butter-flour mixture. Whisk to avoid any lumps, and simmer, stirring often with a wooden spoon, until thick, about 6 minutes. Remove from the heat, and transfer to a bowl. Add the prosciutto and Parmigiano, and mix well. Season with salt and pepper, and set aside to cool.

Cut the veal into slices about ¼-inch thick (you should have 12 cutlets).

In a large nonstick skillet over medium heat, warm the olive oil. Season the veal cutlets with salt and pepper, dredge in flour, and shake off any excess. Add the veal to the skillet, and sauté for 30 seconds on each side. Remove from the skillet, and set aside to cool.

Spread a layer of the filling over each veal cutlet. Place the veal in the refrigerator for 30 minutes or until the filling is firm.

Remove the veal from the refrigerator, and dredge both sides in flour. Shake off the excess, and dip in the eggs. Coat the veal evenly in the bread crumbs.

In a large skillet with high sides, heat 1 inch of canola oil over medium heat. Add the breaded cutlets, filling side down, and fry until golden. Carefully flip each cutlet, and cook until golden. Drain on paper towels, and serve.