Veal Bundles Stuffed with Mozzarella Parmesan and Prosciutto
Indulge in gourmet elegance with these Veal Bundles Stuffed with Mozzarella, Parmesan, and Prosciutto—a dish that brings restaurant-quality refinement to your home kitchen. Delicately pounded veal cutlets are layered with savory slices of prosciutto and a creamy blend of mozzarella and Parmesan cheeses before being rolled into perfect bundles. Coated in flour, egg, and breadcrumbs, these tender parcels are seared to golden perfection, then baked in a luscious white wine and chicken broth sauce to marry flavors beautifully. Finished with a sprinkle of fresh parsley and a drizzle of pan sauce, these cheesy stuffed veal rolls make an impressive yet approachable centerpiece for dinner parties or special celebrations. Perfectly balanced in texture and flavor, they're sure to become a show-stopping favorite.
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Recipe Information
Ingredients
- 8 pieces (about 4 oz each) Veal cutlets
- 1 cup (shredded) Mozzarella cheese
- 0.5 cup (grated) Parmesan cheese
- 8 slices Prosciutto
- 0.5 cup All-purpose flour
- 2 large (beaten) Eggs
- 1 cup (unseasoned) Breadcrumbs
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 0.5 cup White wine
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 8 pieces (or as needed) Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place the veal cutlets between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness.
In a small bowl, mix the shredded mozzarella and grated Parmesan cheeses together.
Lay a slice of prosciutto over each veal cutlet. Spoon about 2 tablespoons of the cheese mixture onto one end of the cutlet. Roll the cutlet tightly around the filling and secure the seam with a toothpick.
Set up a dredging station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the breadcrumbs.
Dredge each veal bundle in the flour, shaking off any excess. Dip it in the beaten eggs, and then coat it evenly with breadcrumbs.
Heat the olive oil and butter in a large oven-safe skillet over medium heat. Sear the veal bundles for 2-3 minutes per side, until golden brown. Remove the bundles and set aside.
Deglaze the skillet with the white wine, scraping up any browned bits. Add the chicken broth, salt, and pepper, and bring the mixture to a simmer.
Return the veal bundles to the skillet. Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 20-25 minutes, or until the veal is cooked through and the filling is melted and bubbly.
Remove the toothpicks before serving. Spoon the pan sauce over the veal bundles and garnish with freshly chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 7340 mg | 319% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1396 mg | 107% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
