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Stuffed Veal Cutlets

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La Belle Cuisine

Marcello Sindoni’s
Stuffed Veal Cutlets


New York Cookbook:
From Pelham Bay to Park Avenue,
Firehouses to Four-Star Restaurants
by Molly O’Neill, 1992, Workman Publishing

“This hearty Southern Italian dish is wonderful
with buttered noodles or rice.”

Serves 4

1/4 pound boiled ham, finely chopped
1/4 pound salami, finely chopped
1/4 pound mortadella, finely chopped
1/2 cup finely chopped Fontina cheese
1/3 cup golden raisins, soaked in water
to cover for 30 minutes and drained
1/4 cup pignoli (pine nuts)
Salt and freshly ground black
pepper, to taste
2 eggs
1 cup seasoned (Italian) fine,
dried bread crumbs
16 veal cutlets (1 pound total),
pounded thin
2 onions, cut into 8 thick chunks each
16 bay leaves, rinsed in water
1/4 cup olive oil

1. In a large bowl, combine the ham, salami, mortadella, and Fontina
cheese. Add the raisins and pignoli and season with salt and pepper.
Add 1 of the eggs and stir well.
2. Preheat the broiler.
3. In a small bowl, lightly beat the remaining egg. Place the bread crumbs
in a shallow bowl. Lay the cutlets out flat. Divide the stuffing mixture
among the cutlets, placing stuffing in the center of each cutlet. Roll
up each cutlet, dip thoroughly in the egg, and then dredge in the bread
crumbs. Thread the rolled cutlets into four 12-inch metal skewers, al-
ternating each with a chunk of the onion and a bay leaf. Each skewer
should hold 4 rolled cutlets, 4 chunks of onion, and 4 bay leaves. End
each skewer with a bay leaf.
4. Broil the skewers for 2 minutes on each side.
5. Preheat the oven to 400 degrees F.
6. Transfer the skewers to an ovenproof serving dish, drizzle with the
olive oil, and bake in the oven until the meat is cooked through, 10
minutes. Serve hot.

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Veal Cutlets Pojarsky

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