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5 from 1 vote

Quick Puff Pastry Recipe with Veal and Prosciutto

Veal, Prosciutto, baby bella mushrooms and Fontina cheese stuffed into puff pastry for a very elegant meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 4 oounces veal cutlets
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 2 cups baby bella mushrooms finely chopped
  • 2 shallots finely chopped
  • 4 slices fontina cheese
  • 4 slices prosciutto thinly sliced
  • 1/3 cup white wine
  • 1 tablespoon brandy
  • 8 sprigs thyme or 1 tablespoon parsley
  • salt
  • pepper
  • 1 egg


  • Defrost puff pastry sheet.
  • Pre-heat oven to 400 degrees.
  • Pound veal cutlets with meat pounder until very thin.
  • Dredge in flour.
  • Put 1 tablespoon oil and 1 tablespoon butter into frying pan. Add more oil if you need to.
  • Fry cutlets until browned (but not too brown). Drain on paper towels. Set aside.
  • Set cutlets aside.
  • In clean pan, use remaining oil and butter to soften shallots and mushrooms (over medium low heat). Don't brown shallots, just soften.
  • Add in wine and brandy. Be careful and use a lid immediately to prevent a grease splash. Remove lid to continue cooking.
  • Simmer until alcohol has evaporated and there is a sauce, but no juice.
  • Roll out puff pastry to 14 x 14 square. You may need to flour your surface first.
  • Cut into 4 pieces.
  • Layer cheese prosciutto, veal, mushroom sauce, and garnish with some time or chopped parsely).
  • Add black pepper.
  • Fold and using water crimp edges closes.
  • Place on baking sheet seam side down.
  • Brush with egg wash.
  • Bake for 15 minutes at 400 degrees.