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Stuffed Cutlets

Stuffed Cutlets


  • 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


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.