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Breaded veal rolls stuffed with smoked mozzarella and spinach
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Breaded veal cutlet
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
Preheat oven to 205ºC (400ºF).
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.
Add minced garlic and continue to cook for 1 minute.
Add spinach and cover 2-3 minutes, or until spinach has wilted.
Using a colander, strain the spinach mixture, pressing down to remove all liquid. Set aside to cool.
Add Parmesan and smoked mozzarella cubes to the chilled spinach mixture.
Lay one cutlet down and top with a slice of prosciutto.
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.
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.
Serve with cauliflower, squash, or potato purée.
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