Description

For Veal Spiedini you pound the veal thin and stuff it with Italian cheeses and bread crumbs then sauteed in a brown tomato sauc, finally finish it with a little bit of butter. Serve with risotto, rice or potatoes, a truly decadent Italian meal.

Ingredients

• 2  Each Veal Cutlets, pounded thin
1
• 2  Table Spoon(s) Bread Crumbs, seasoned
2
• 4  Each Slices Asiago Cheese
3
• 2  Tea Spoon(s) Pecorino Romano
4
• 1  Cup(s) Flour
5
• 2  Table Spoon(s) Olive Oil
6
• 4  Fluid ounce(s) White Wine, dry
7
• 1  Cup(s) Demi Glace
8
• 4  Fluid ounce(s) Tomato Sauce
9
• 1  Tea Spoon(s) Butter
10

Directions

1. Top each veal cutlet with 1 tablespoon of Pecorino Romano, 2 slices of Asiago and breadcrumbs.
2. Roll cutlets tightly.
3. Insert toothpick into each cutlet to insure veal is rolled shut.
4. Refrigerate for 20 - 30 minutes.
5. Remove from refrigerator and dredge lightly in flour.
6. Heat olive oil in frying pan until smoking hot.
7. Add veal to pan and cook on each side until brown.
8. Remove veal from pan, pull pan from flame and deglaze with white wine.
9. Scrape up browned bits and let reduce for 5 minutes.
10. Remove toothpicks from veal and place veal back in pan.
11. Add demi glace and tomato sauce and mix.
12. Let reduce for 5 - 7 minutes.
13. Taste and season if necessary, finish with butter.