Stuffed Cutlets
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Stuffed Cutlets

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 1/4 to 1 1/2 pounds veal, pork loin or chicken breast scallopine (you’re looking for 8 pieces of meat)

  • Salt and pepper

  • 8 slices prosciutto cotto

  • About 2 cups loosely packed, chopped, defrosted or fresh cooked artichoke hearts

  • 6 ounces (about 1 1/2 cups) shredded Grana Padano or aged Fontina cheese, coarsely grated

  • 10 to 12 small leaves sage, very thinly sliced

  • 1 1/2 cups all-purpose flour

  • A splash of milk plus extra to seal the cutlets

  • 3 eggs

  • 2 cups plain breadcrumbs

  • Freshly grated nutmeg, about 1/4 teaspoon

  • 2 lemons

  • About 1/4 cup olive oil

  • 4 tablespoons butter, divided

Preparation

Preheat oven to 325°F.  

Arrange 8 scallopine on a cutting board. Season with salt and pepper then top each with a small, folded slice of ham—keep the edges clear to seal the cutlets. Add a small mound of artichoke, a sprinkle of cheese, some sage leaves and top with another scallopine. Seal edges with a brush of milk and season with salt and pepper.  

Arrange breading station: Fill a shallow dish with flour seasoned with salt and pepper, another with the eggs beaten with a splash of milk and the last with the breadcrumbs seasoned with salt, pepper, lemon zest and nutmeg.  

Heat a large skillet over medium to medium-high heat with a thin layer of oil. Melt in half the butter and let it foam. Cook 4 stuffed cutlets to golden brown on each side, about 3 minutes on each side. Transfer to a on wire rack set on a baking sheet and keep warm in the oven. Add remaining 2 tablespoons butter to oil, let it foam and cook remaining cutlets.  

Cut lemons into wedges or cheeks. Serve cutlets with lemon and a Tre Colore salad (gem romaine, radicchio and arugula) dressed with Dijon vinaigrette alongside. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...