Veal Angelica Recipe
- 8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
- 8 (1 ounce) slices provolone cheese
- 8 fresh asparagus spears
- 4 (1/2 ounce) slices prosciutto
- 1 pinch salt and pepper to taste
- 1 pinch garlic powder to taste
- ½ cup all-purpose flour
- 1 egg, beaten
- ½ cup milk
- 1 cup seasoned dry bread crumbs
- ¼ cup olive oil
- 2 cups sliced fresh mushrooms
- ½ cup chopped Vidalia onion
- ½ cup sliced roasted red peppers
- 1 cup red wine
- 1 cup chicken broth
step 1: Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
step 2: In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
step 3: Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
step 4: Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.