Veal Cutlets with Prosciutto and Parmesan Cream
Breaded Veal Cutlets topped with a layer of delicious prosciutto crudo and cheesy parmesan cream. This tastes incredible and is sure to be your new favourite meal!
Servings: 4 people
Equipment
- Baking parchment
- paper towels for draining
- baking tray with rack
Ingredients
Instructions
Prepare the cutlets
- Place the breadcrumbs and flour on two separate plates and season each with a little salt. Add the eggs to a bowl and whisk until beaten.
- Place the veal cutlets in between some baking parchment and pound them to 1/4 inch thick (1/2cm) using a meat mallet or rolling pin then season each one with salt and pepper.
- Dredge each cutlet in flour then dip and egg and breadcrumbs until completely coated.
- Heat around 2 tablespoons of olive oil on a medium heat in a large pan and fry the veal cutlets on both sides until browned and crispy (you will need to add a little more oil as you go). Drain the cutlets on paper towels and set aside.
- Preheat the oven to 180°C/350°F/gas mark 4.
To make the sauce
- Finely chop the garlic and fry in a small pan with 1-2 teaspoons of olive oil for 1 minute until fragrant (don’t let it brown).
- Add the cream and bring it to a boil then turn the heat down low and add the parmesan, nutmeg and a pinch of salt and pepper. Stir until the cheese has melted and the sauce has thickened. Turn off the heat.
Bake
- Lay the veal cutlets on a rack on top of a baking tray and top each cutlet with a slice of prosciutto.
- Spoon over a little parmesan cream (around 1-2 tablespoons on each) bake in the oven for 10 minutes until the prosciutto is crispy and golden, serve.
Video
Nutrition
Calories: 604kcal | Carbohydrates: 25g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 495mg | Potassium: 675mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 3mg
