| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 6 green olives
- 3 pepperoncinis
- 1 tablespoon chopped garlic
- 1 tablespoon grated Romano
- 1/4 cup sun dried tomatoes
- 1 stick butter
- 2 (6-ounce) veal medallions, pounded thin
- 2 slices provolone
- 2 slices prosciutto
- 1 roasted red pepper, halved
- 1 egg
- 1/2 cup all-purpose flour
- 1 cup seasoned bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside.
- Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes.
- Serve with tomato butter over top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1123 |
| Total Fat | 70 g |
| Saturated Fat | 40 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 51 g |
| Cholesterol | 332 mg |
| Sodium | 1546 mg |
Reviews
Used to go to Ya Mamma’s in NH, where the Ferrazani’s served this awesome dish, so glad I can make it at home. Awesome!!!