In the Kitchen: Breaded Stuffed Veal Chop

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is often less expensive and still melts well.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Salami can provide a similar flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana Padano is a more affordable cheese with a similar taste.

Pound the veal cutlets until thin and even.

Lay the cutlets flat on a clean surface.

Mix together the prosciutto, mozzarella, spinach, garlic, and parsley in a bowl.

Spread the filling evenly over each cutlet, leaving edges clear.

Roll the cutlets tightly from one end to the other, securing with toothpicks or kitchen twine.

Season the rolled cutlets with salt and black pepper.

Dredge each roll in breadcrumbs, ensuring they are fully coated.

Heat olive oil and butter in a skillet over medium heat until shimmering.

Add the stuffed cutlets to the skillet and cook until golden brown on all sides, about 3-4 minutes per side.

Remove the cutlets and set aside.

Deglaze the skillet with white wine, scraping up any browned bits.

Return the cutlets to the skillet and add lemon juice.

Cover and bake in a preheated oven at 350°F for 15-20 minutes until cooked through.

Remove from oven and let rest for 5 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens