Ingredients
3 lbs veal cutlets (about 24 cutlets)
0.5 lbs thinly sliced prosciutto di parma (about 24 slices)
24 sage leaves
baby spinach
0.5 lbs fresh mozzarella cheese (1 ball), diced into 24 pieces
1/4 cup grated pecorino-romano
1/4 cup grated parmesano-reggiano
1 egg, beaten
1 cup plain bread crumbs
1 cup (more or less) olive oil
24 toothpicks
8 oz crimini mushrooms, sliced
3 cloves garlic, minced
1/2 cup white wine
1 cup chicken broth or stock
1 cup beef broth or stock
6 oz unsalted butter (divided)
1.5 lbs pappardelle pasta
1/4 cup minced parsley
Italian bread (for dipping - optional)
Preparation
In a small bowl, mix grated cheeses
For veal For each cutlet, (prepare all thru step 1, then move to step 2): Step 1: Season cutlet with salt & pepper Sprinkle with blended cheeses Place a sage leave in center of cutlet Layer 3-5 leaves of spinach on cutlet Place mozzarella dice in center of cutlet Fold each corner (either 3 or 4) over wrapping up filling and secure with toothpick Wrap veal in prosciutto
Pre-heat oven to 425 degrees Step two: After all cutlets are prepared: Brush cutlet with egg Coat in bread crumbs, set aside
Heat olive oil over medium heat. Brown each cutlet, about 2 min/side. Transfer to baking sheet. Bake 6-8 min til cooked thru.
Meanwhile pour oil from pan used to cook cutlets, leaving browned bits. Melt 1/2 stick butter. Add mushrooms, cook till browned. Add garlic and brown till fragrant (30 sec). Add wine, simmer 30 sec. Add chicken & beef broth. Bring to boil, reduce, about 5 min. Swirl in rest of butter to thicken.
Serve, spooning sauce over pasta and cutlets, sprinkle with parsley. Pass remaining cheese at table.
