Veal Lovebirds

Wrap prosciutto di parma around veal cutlets stuffed with “logs” of ricotta and gorgonzola for an especially tasty meal.


  • 4 large, thin veal cutlets (about 4 oz. each)
  • Salt and pepper
  • 1/3 cup fresh ricotta
  • 1/4-1/3 cup gorgonzola crumbles
  • 2 tbsp. chopped fresh sage
  • Extra virgin olive oil (EVOO), for drizzling
  • 4 slices prosciutto di parma
  • A splash dry vermouth
  • 1 tbsp. butter


Pre-heat the oven to 400°. Season the veal cutlets with salt and pepper; trim to about 5 inches long. In a bowl, combine the ricotta, gorgonzola and sage. Divide the mixture and press gently into four 5-inch logs. Place a log lengthwise on each of the cutlets, then roll the cutlets into bundles. Drizzle with EVOO and wrap with the prosciutto.

Pre-heat an ovenproof skillet with a drizzle of EVOO. Add the veal bundles and brown over medium-high heat, adding more EVOO if necessary to brown well. Transfer to the oven to cook through for 10 minutes, then transfer to a plate.

Deglaze the skillet with the vermouth. Stir in the butter to melt. Spoon the sauce over the meat to serve.

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