Large natural veal cutlets on the bones can be interesting fry by filling them with slices of fountain cheese and thin slices italian prosciutto ham. For this, pockets are cut in the meat, in which the filling is invested. It will give them more taste and juiciness. Cutlets are grilled until the cheese inside is melted, and a few minutes before being prepared, smeared with any sauce for steak. The dish is very unusual, tasty and looks празднично. 
Time: 40 мин.Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 thick veal cutlets on the bone, well trimmed
- 8 thick slices of Italian fountain cheese
- 8 thin slices of prosciutto ham
- Garlic pepper
- Salt
- Purchased Steak Sauce
Recipes with similar ingredients: veal, fountain cheese, prosciutto, steak sauce
Recipe preparation:
- Preheat the grill to high heat.
- Cut the pockets in the veal cutlets and fill them one at a time a thick slice of fountain cheese and one thin slice of prosciutto. Secure with a toothpick. Sprinkle the patties with garlic pepper and salt. Put on a preheated grill and fry for about 3-4 minutes by turning 1 time at 90 degrees to get beautiful marks from lattice. Then flip the patties and fry in the same way with another side.
- Transfer cutlets from direct heat to the cooler side grilling. Brush with steak sauce and cover the grill with a lid. About after 5 minutes, flip and grease the other side of the patties with the sauce. Close the lid for 4 or 5 minutes, or until the internal temperature meat does not reach 60 ° C. Let the meat rest for 3-5 minutes in in a warm place. Then serve immediately.
