Stuffed veal cutlets

By Michael Bonacini
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  • 4 thick veal t-bone steaks
  • 226 grams Fontina cheese, sliced
  • 8 slices prosciutto
  • 4 eggs
  • 1 cup (240 milliliters) milk
  • 1 cup (240 milliliters) flour
  • 1 teaspoon (2.5 milliliters) salt, divided
  • 1 cup (240 milliliters) fine bread crumbs
  • 1 teaspoon (5 milliliters) ground black pepper
  • 2 tablespoons (30 milliliters) butter, plus more for serving
  • 2 tablespoons (30 milliliters) olive oil
  • Italian parsley, chopped finely, for garnish


  1. Preheat oven to 400 F (205 C).
  2. Slice veal steaks in half horizontally, leaving the end attached by the bone, making a sort of pocket. Stuff each pocket with slices of Fontina cheese and prosciutto.
  3. Crack eggs into a large shallow bowl. Add milk and whisk. In another bowl, whisk flour and half of the salt together. In a third bowl, whisk together breadcrumbs, pepper, and remaining salt. Set the bowls up side by side, then dredge the veal pieces in flour, dip in egg mixture, then dredge in breadcrumbs.
  4. Heat butter and olive oil in a heavy skillet over medium-high heat. Sear cutlets until golden and crispy (three to four minutes each side), turning carefully. Transfer skillet to oven and heat for another three to four minutes.
  5. Garnish with finely chopped Italian parsley and small pots of melted butter.

Buon appetito!


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