Saltimbocca à la Jules
Print Category Cutlets et Stuffed veal Thematic No thematic Source dairygoodness Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 4 thin veal cutlets
- 4 slices Prosciutto (ideally) or regular or Forêt Noire ham
- 8 thin slices Canadian Fontina cheese, rindless
- Flour (to sprinkle)
- 3 eggs, beaten
- 1/3 cup (75 g) grated Canadian Parmesan
- 1 cup (250 g) regular or Italian bread-crumbs
- 4 tbsp (60 mL) butter
- 2 lemons
- Salt and freshly ground pepper
Preparation
- Cutlets must be very thin. To make them thinner, place between sheets of aluminum or waxed paper and use a rolling pin.
- Season each cutlet with salt and pepper and place a slice of Canadian Fontina cheese, a slice of ham and another slice of cheese on it. Fold edges of veal to cover ham and cheese. Sprinkle with flour and let sit in refrigerator for half an hour.
- Slice lemons very thinly. Beat eggs and dip cutlets into them. Mix Canadian Parmesan cheese and bread-crumbs. Season with salt and pepper. Coat each cutlet with above mixture.
- Heat butter and sauté cutlets 5 minutes on each side until golden. Place on plates and garnish with lemon slices. Heat butter until it foams and pour over cutlets while still very hot.
- You may also heat 4 tbsp (60 mL) of broth and 4 tbsp (60 mL) of Marsala wine and pour over cutlets.
Cook commentary
4 servings
No comment