Directions:
- Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
- Spread the Parmigiano and bread crumbs on 2 sheets of aluminum foil. Coat the veal slices with the Parmigiano, pressing the cheese into the meat with the palms of your hands. Dip the cutlets quickly into the beaten eggs, then coat with the bread crumbs. Press the crumbs into the meat with your hands. Place the cutlets on a large platter and refrigerate, uncovered, for 1 hour.
- Heat the oil in a large nonstick pan over medium-high heat. When the oil is nice and hot, add the cutlets without crowding. Cook, turning once, until they have a nice golden crust, about 2 minutes on each side. Drain on paper towels.
- Discard the oil in the skillet, wipe it clean with paper towels, and return it to medium-low heat. Add the butter, cream, and broth, season lightly with salt, and simmer until it begins to thicken, 1 to 2 minutes.
- Meanwhile place a slice of prosciutto and a slice of Fontina over each cutlet. Add the cutlets to the simmering sauce, prosciutto-fontina facing up. Cover the skillet and cook for a minute or two until the cheese is melted.
- Place the cutlets on serving dishes. If needed, reduce the sauce over high heat until thick. Dribble a little sauce over each cutlet and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1005.54 Kcal (4210 kJ) | ||
| Calories from fat | 474.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.72g | 81% | |
|---|---|---|---|
| Cholesterol | 276.63mg | 92% | |
| Sodium | 2759.25mg | 115% | |
| Potassium | 828.78mg | 18% | |
| Total Carbs | 69.33g | 23% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 58.87g | 118% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.4mg | 30% | |
| Calcium | 523.8mg | 52% | |
| Amount Per 100 g | |||
| Calories | 286.88 Kcal (1201 kJ) | ||
| Calories from fat | 135.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 81% | |
|---|---|---|---|
| Cholesterol | 78.92mg | 92% | |
| Sodium | 787.2mg | 115% | |
| Potassium | 236.45mg | 18% | |
| Total Carbs | 19.78g | 23% | |
| Sugars | 2.22g | 31% | |
| Dietary Fiber | 0.76g | 11% | |
| Protein | 16.8g | 118% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.5mg | 30% | |
| Calcium | 149.4mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Penne Alla Vodka
Extra virgin olive oil, Butter, Onion, chopped and 11 more.. -
Fettuccine Alfredo Sauce
Butter, Heavy cream and 7 more.. -
Cannelloni
Butter, Ground pork, Ground veal and 20 more.. -
Lemon Cream Sauce
Butter, Heavy cream and 5 more.. -
Eve Pudding
Butter, softened, Sugar, Eggs and 12 more.. -
Mean Chef's Perfect Scrambled Eggs
Eggs, Salt & freshly ground black pepper and 2 more.. -
Scrambled Eggs
Eggs, Salt and pepper, Butter and 1 more.. -
Orange Pancakes
Eggs, Buttermilk, Melted butter, Heavy cream and 9 more.. -
Irish Sticky Pudding
Unsalted butter, Dates, pits removed and cut into slices and 12 more.. -
Sweet Peach Cake (Giada De Laurentiis)
Butter , for greasing the baking dish and 14 more.. -
My Favorite Matzoh Brei
Eggs and 6 more..
Also Try
-
-
-
-
Veal Cutlets in Cream Sauce (Lite-Bleu)
Olive oil, Onion, chopped, Red bell pepper , juilienned and 9 more.. -
-
-
-
-
Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)
Boneless pork or 1 lb veal cutlet, Eggs (beaten ) and 15 more.. -
Hajar's Own Harira -- the National Soup of Morocco
Whole dried fava beans, Dried garbanzo beans, Water and 19 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
