| 2 |
boneless
veal cutlets (about 4 ounces each) |
| |
White pepper |
| 2 |
ounces
Fontina cheese, thinly sliced |
| 1/2 |
cup
sliced, roasted red bell pepper |
| 1/4 |
cup
chopped black olives, extra sliced olives for garnish |
| 6 |
sage
leaves, freshly chopped, plus more for garnish |
| 1 |
clove
garlic, minced |
| 1 |
egg,
beaten (for egg wash) |
| 2 |
tablespoons
Italian-seasoned breadcrumbs |
| 1 |
tablespoon
extra-virgin olive oil |
| 3/4 |
cup
Chianti or other full bodied dry red wine |
| 1 |
tablespoon
cornstarch mixed with 1/2 teaspoon cold water |
|
|
|
Lightly
pound the veal (or chicken) to 1/4 inch thick; season lightly with
white pepper. Evenly divide the cheese between 2 pieces of veal.
Do the same with the red peppers, sage, and the olives. Roll the
veal up jelly-roll style, sealing the edges as best as possible.
Lightly brush with the egg wash and coat with breadcrumbs.
In
a medium skillet coated with DuPont SilverStone® non-stick,
heat oil over medium high heat. Add the stuffed veal and saute for
5 to 6 minutes, browning on all sides. Remove from the skillet and
set aside. Deglaze
the pan with the wine. Turn the heat down, cover and simmer for
about 2 minutes to reduce slightly. Return the veal to the pan,
cover, and cook in the wine for an additional 5 minutes or until
the veal is cooked medium or well, according to desired doneness.
Remove from the pan and add the cornstarch mixture, if needed, to
thicken the sauce. Slice on the diagonal and serve immediately.
|
|
