Cutlets Stuffed with Artichokes / Brauciuoline Ripiene con Carciofi
Stuffed veal cutlets with artichoke and prosciutto di Parma, sautéed in onion and tomato sauce. Serves 4. Perfect for a special meal!
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Cooking tools:
- Meat tenderizer
- Butcher's twine
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Wooden spoon
- Serving platter
Ingredients
- 4 tosmall artichokes
- 8 thin slices prosciutto di Parma
- 4 tablespoons butter
- Salt
- Pepper
- 4 boneless veal cutlets, pound ed thin
- 1 small onion, minced
- 2 tablespoons olive oil
- 1/4 cup tomato sauce*
- Water as needed
- Ingredients
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