veal st. andre
Phyllo dough stuffed with veal and yummy veggies. Add cream cheese and blue cheese and you are in heaven.
No Image
prep time
25 Min
cook time
30 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1/4 pound fresh mushrooms, chopped
- 1 teaspoon shallot, chopped
- 1 - anchovy fillet, chopped
- 1 teaspoon butter, melted
- 1/4 cup all-purposed flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces veal cutlets (4 2 ounce cutlets)
- 2 teaspoons butter, melted
- 1 teaspoon olive oil
- 3 ounces cream cheese
- 1/2 teaspoon blue cheese, crumbled
- 2 sheets phyllo pastry, thawed
- 1/2 cup butter, melted
- 1/4 cup fine, dried breadcrumbs
- 1 - egg, beaten
How To Make veal st. andre
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Step 1Saute the mushrooms, shallot, and anchovy in 1 teaspoon butter in a large skillet until liquid evaporates. Set aside, and let cool completely.
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Step 2Combine the flour, salt, and pepper; stir well. Dredge the veal in the flour mixture. Saute the veal in 2 teaspoons melted butter and olive oil in a large skillet for 2 minutes on each side or until browned. Remove veal from the skillet; set aside, and let cool completely.
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Step 3To assemble, spread the cream cheese evenly over 2 veal cutlets. Top each with 1/4 teaspoon blue cheese and half of the reserve mushroom mixture. Top with the remaining 2 veal cutlets. Set aside.
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Step 4Place one sheet of phyllo on a damp towel. Lightly brush the phyllo with melted butter; fold in half crosswise. Brush again with butter. Sprinkle 2 tablespoons breadcrumbs evenly over phyllo; place 1 piece of prepared veal in the center of the phyllo sheet. Brush edges of phyllo with beaten egg. Fold phyllo over veal, pinching seams and ends to seal. Brush phyllo with beaten egg. Repeat procedure with the remaining ingredients.
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Step 5Place seam side down in a grease jellyroll pan. Brush phyllo with any remaining beaten egg, Bake at 325º for 15 to 18 minutes or until golden.
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