Veal cutlets with cheese
Ingredients
Instructions
- 4 veal cutlets of 150 g each
150 g Parma ham - 2 tbsp. Flour
- 100 g Parmesan
- 60 g Butter
- 3 sprigs of parsley
- 10 cl dry white wine
- Salt
- Pepper
- Have your butcher cut four wide, thin cutlets and then ask him to flatten them well.
- Score them around the edge so that they do not curl up during cooking.
- Salt and pepper the cutlets on both sides, then lightly flour them.
- Preheat the oven on thermostat 8 (240°C).
- Finely chop the Parma ham. Leaf and chop the parsley. Mix everything.
- Grate the parmesan.
- Gently heat the butter in a large skillet. Place the cutlets in it, and let them brown on each side for about 3 minutes.
- Take them out and place them in a casserole dish.
- Spread the raw ham and parsley mixture over the cutlets. Then cover everything with grated parmesan.
- Slide the dish into the oven and let them cook for about 8 minutes.
- Meanwhile, remove the cooking butter from the pan and for in the white wine. Bring to the boil and deglaze the juices by scraping the bottom of the pan with a wooden spatula. Reduce by half.
- When the Parmesan covering the cutlets has melted, remove the dish from the oven. For the reduced juice over the meat.
- Serve with green asparagus simply boiled or steamed.
Veal cutlets with cheese
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