Veal Cartuccio recipe

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Veal cutlets pan fried and then baked in the oven with mushrooms, onions, prosciutto, green peas, parsley and parmesan. Serve with a green salad and roasted potatoes for a complete meal.
Preparation time: 20 minutes, Cooking time: 35 minutes, Serves: 4 


4 veal cutlets
Flour for dredging
2 Tbsp unsalted butter
2 cups mushrooms, sliced
2 onions, sliced
1 egg, lightly beaten
2 artichoke hearts, sliced
1 cup green peas
4 slices prosciutto
1 bunch of parsley, finely chopped
1 cup Parmesan cheese, grated


Preheat oven to 350 degrees F.

Dredge the veal cutlets in the flour, then in the beaten egg and again in the flour. In a frying pan large enough to hold the 4 cutlets add the butter and saute the cutlets for 4 minutes, turning once. Place the cutlets in a baking dish and set aside.

Put the artichokes in the frying pan and saute. Add the mushrooms, onions and peas and saute. Pour sauteed vegetables over the veal cutlets and cover with the prosciutto and parsley. Pour over any leftover butter from the frying pan, top with the Parmesan cheese and bake for 30 to 45 minutes, until the meat is done.
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