Steps:
- Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
- "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
- Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
- Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams
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