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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides. | 2. In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan). | 3. Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter. | 4. Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top. | 5. Pour mushrooms and sauce over veal. | 6. Garnish with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	8			3227.7407	0.0	718.0816	18.1334
prosciutto	8	slices		3227.7407	0.0	718.0816	18.1334
fontina	8	slices		871.36	3.472	57.343999999999994	69.7536
spinach	1 1/2	cups		49.5	8.775	4.95	0.675
mushroom	1 - 1 1/2	cup	sliced	-	-	-	-
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine	1	cup		-	-	-	-
beef base	1	teaspoon		3227.7407	0.0	718.0816	18.1334
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
flour				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.