Veal cutlet w/ mushrooms and speck

This is an italian style veal cutlet using typical italian ingredients like dry mushrooms and speck (ham) to enhance and enrich the flavor of the veal. It takes a little bit of time but is quite easy to cook.



  • 4 veal cutlets
  • 8 thin slices of speck
  • 30 gm italian dry mushroom (funghi secchi)
  • 60 gm butter
  • 1 shallot (finely chopped)
  • 2 tablespoon of dry white wine
  • 8 sage leaves
  • salt and pepper
  1. Soak dry mushrooms with hot water for 15 – 20 mins. Squeeze them dry and cut into small pieces. (save the water)
  2. Season veal cutlet with salt and pepper.
  3. In a frying pan, using medium heat, put in 20 gm of butter and slightly brown the shallots. Add in mushrooms and fry for 3-4 mins, then add white wine, salt and pepper. Cook for 10 mins. ( if mushrooms seem to dry up, add in 2-3 tablespoon of mushroom soaking water.) Remove from heat and set aside. Divide into 4 portions.
  4. Using frying pan, put in remaining butter and slightly brown both sides of the veal cutlets.
  5. Preheat oven to 200°C.
  6. Cut out 4 pieces of oven paper (size of 2 A4 paper) . On each oven paper, first put in veal, then 1 portion of mushrooms followed by speck and 2 sage leaves. Close and seal by folding the paper together and roll up the edges.

    fry the veal cutlet w/ butter

    put mushroom on top of veal

    2nd layer w/ speck

    top w/ 2 sage leaves

    close n seal by folding the oven paper

  7. Put in preheated oven and cook for 10 mins.
  8. Served hot.

(*For a more decadent and luscious option, add in few thin slices of black truffles after removing from oven before serving.)


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3 Responses to Veal cutlet w/ mushrooms and speck

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