307. Bracioline Ripiene

Stuffed Veal Cutlets

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 300 grams (about 10-½ ounces) of thin veal cutlets
  • 70 grams (about 2-⅓

Method

You should get 6 or 7 cutlets if you cut them the width of the palm of your hand. Pound very well with a meat mallet or the handle of a knife dipped frequently in water to flatten them out. Then finely chop the prosciutto with the other 70 grams