Vitello Mandaralto
| Yield: | 6 Servings |
| Categories: | Meat |
| 6 | Veal cutlets | |
| STUFFING | ||
| 1/3 | lb | Mozzarella cheese;grated |
| 1/3 | lb | Prosciutto or Parma ham; diced |
| 1 | Egg yolk | |
| 1 | tb | Finely chopped parsley |
| 2 | tb | Freshly grated Parmesan cheese |
| Salt & fresh black pepper | ||
| VEAL | ||
| 1/2 | c | Flour |
| 2 | Eggs; beaten | |
| 1/2 | c | Slivered almonds |
| 1/2 | c | Fresh bread crumbs |
| 4 | tb | Olive oil |
| 6 | sl | Mozzarella cheese; thin |
| TO FINISH THE DISH | ||
| 1/2 | Bottle dry red wine | |
| 3 | c | Demi-glace |
| 1 | c | Washed; quartered fresh mushrooms |
| Salt & pepper | ||
| 1 1/2 | lb | Spinach; stemmed, washed & steamed |
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