Breaded veal rolls stuffed with smoked mozzarella and spinach

Ready to Cook
Breaded veal cutlet
30 min Preparation
15 min Cooking
4 Portions


  • 4 ready to cook breaded veal cutlets Fontaine Family
  • 150 g (a bunch) fresh spinach, washed and stemmed
  • 150 g ( 1 cup) button mushrooms, cut into small cubes
  • olive oil, as needed
  • 2 garlic cloves, minced
  • 80 ml (⅓ cup) smoked mozzarella cheese, cut into small cubes
  • 60 ml (¼ cup) shredded Parmesan
  • 4 slices of prosciutto
  • Salt and pepper, as needed


  1. Preheat oven to 205ºC (400ºF).
  2. In a pan, heat 2 tbsp. of olive oil. Add mushrooms. Cook 2-3 minutes, or until mushrooms are slightly golden. Season with salt and pepper.
  3. Add minced garlic and continue to cook for 1 minute.
  4. Add spinach and cover 2-3 minutes, or until spinach has wilted.
  5. Using a colander, strain the spinach mixture, pressing down to remove all liquid. Set aside to cool.
  6. Add Parmesan and smoked mozzarella cubes to the chilled spinach mixture.
  7. Lay one cutlet down and top with a slice of prosciutto.
  8. Place 1 or 2 tbsp. of the spinach mixture in the centre of the cutlet, then starting at the longer end, roll into a tight log. Secure roll with toothpick.
  9. In a pan, heat 2 tbsp. of olive oil over medium-high heat and sear cutlets 2 minutes on each side. Finish cooking in the oven for an additional 5 minutes.

Side dishes

Serve with cauliflower, squash, or potato purée.

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