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Cuscinetti di Vitello (Veal Pillows)

Cuscinetti di Vitello (Veal Pillows)

Chef Paul Rafala

Carbone's, www.carbonesct.com, Hartford, CT


  • 4 (5 ounce) pieces veal
  • 1 cup all purpose flour
  • 4 paper thin slices prosciutto
  • ½ cup seasoned bread crumbs
  • 1 cup shredded Italian sharp cheese (Asiago)
  • ¼ cup virgin olive oil
  • ½ cup sherry wine
  • 1 teaspoon fresh lemon juice
  • 8 grilled artichoke hearts
  • ¾ stick (6 tablespoons) butter
  • Salt and Pepper


Lay out the veal pieces and top each with one slice of prosciutto, 2 Tablespoons of breadcrumbs, and ¼ cup cheese and fold over. Heat the olive oil in a skillet over medium heat. Dredge the veal pieces in the flour and sauté for 3 minutes on each side. Add the sherry wine and the lemon juice. Cook 2 or 3 more minutes. Add the artichoke hearts, butter, and salt and pepper to taste to finish the sauce. Pour the sauce over the veal.

Makes 4 servings.