- Rachael Ray - https://www.rachaelray.com -

Stuffed Cutlets

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

Preparation

Preheat oven to 325°F.  

Arrange 8 scallopine on a cutting board [1]. Season with salt and pepper then top each with a small, folded slice of ham—keep the edges clear to seal the cutlets. Add a small mound of artichoke, a sprinkle of cheese, some sage leaves and top with another scallopine. Seal edges with a brush of milk and season with salt and pepper.  

Arrange breading station: Fill a shallow dish with flour seasoned with salt and pepper, another with the eggs beaten with a splash of milk and the last with the breadcrumbs seasoned with salt, pepper, lemon zest and nutmeg.  

Heat a large skillet [2] over medium to medium-high heat with a thin layer of oil. Melt in half the butter and let it foam. Cook 4 stuffed cutlets to golden brown on each side, about 3 minutes on each side. Transfer to a on wire rack set on a baking sheet [3] and keep warm in the oven. Add remaining 2 tablespoons butter to oil, let it foam and cook remaining cutlets.  

Cut lemons into wedges or cheeks. Serve cutlets with lemon and a Tre Colore salad (gem romaine, radicchio and arugula) dressed with Dijon vinaigrette alongside.