Stuffed veal cutlets alla Laziale

Ingredients

• 4 veal cutlets (170 g each)
• 4 large slices prosciutto
• 120 g (4 oz) Friulano cheese
• 60 mL (1/4 cup) all-purpose flour
• 45 mL (3 tablespoons) Compliments Olive Oil
• 125 mL (1/2 cup) sliced mushrooms
• 15 mL (1 tablespoon) butter
• 2 shallots, chopped
• 125 mL (1/2 cup) white wine
• 30 mL (2 tablespoons) brandy (optional)
• 1 pouch Ô'Sole Mio Marsala sauce
• 60 mL (1/4 cup) 35% cream
• Salt and pepper to taste

Preparation

1. Flatten veal with a meat tenderizer. Arrange prosciutto on cutlets and tenderize again. Cut cheese into sticks and place in the centre of each veal cutlet. Roll up cutlets, securing each with a toothpick. Heat oil in an ovenproof skillet.
2. Dust cutlets with flour and sear for 1 minute on each side. Add mushrooms and then place in 200˚C (400˚F) oven. Cook for 10 minutes, turning over halfway through cooking. Reserve.
3. After removing excess oil from skillet, melt butter. Add shallots and cook for 1 minute. Deglaze pan with white wine and add brandy, if desired. Cook to reduce liquid by half. Incorporate Ô'Sole Mio Marsala sauce and cream, and cook over medium heat for 3 to 4 minutes, until desired consistency is reached. Remove toothpicks and spoon sauce onto cutlets. Season with salt and pepper to taste. Serve with snow peas and new potatoes.