Time: 40 min.
Complexity: average
Servings: 8

Large, natural veal cutlets on the bone can be grilled for a unique twist, stuffed with slices of fontina cheese and thin slices of Italian prosciutto. To do this, cut pockets in the meat and stuff the filling into them. This adds flavor and juiciness. Grill the cutlets until the cheese melts, then brush them with any steak sauce a few minutes before they're done. The dish is unique, delicious, and looks festive.

Ingredients:

• 8 thick bone-in veal cutlets, well trimmed
• 8 thick slices Italian fontina cheese
• 8 thin slices prosciutto ham
• Garlic pepper
• Salt
• Store-bought steak sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

veal, Fontina cheese, prosciutto, steak sauce

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Preparation:

Step 1
• Preheat grill to high heat.
Step 2
• Cut pockets in the veal cutlets and fill them with one thick slice of fontina cheese and one thin slice of prosciutto. Secure with a toothpick. Season the cutlets with garlic pepper and salt. Place on a preheated grill and cook for about 3-4 minutes, rotating them 90 degrees once to create nice grill marks. Then flip the cutlets and cook the other side in the same way.
Step 3
• Transfer the patties from direct heat to the cooler side of the grill. Brush with steak sauce and close the lid. After about 5 minutes, flip and brush the other side with sauce. Close the lid for 4 to 5 minutes, or until the internal temperature of the meat reaches 140°F (60°C). Let the meat rest for 3 to 5 minutes in a warm place. Serve immediately.

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