Veal Stuffed With Shiitake Mushrooms And Wisconsin Provolone

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Wisconsin Cheese

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Ingredients

Stuffed Veal

8 ounces veal leg (4 medallions), pounded thin

Salt and pepper, to taste

1/2 teaspoon minced garlic

1/2 teaspoon minced shallots

Olive oil, for sautéing

2 oven-roasted or sun-dried Roma tomatoes, julienned fine

1/4 cup chopped spinach

1/4 cup chopped, stemmed shiitake mushrooms

2 tablespoons balsamic vinegar

2 tablespoons port wine

1/4 cup (1 ounce) aged provolone cheese

1/4 cup breadcrumbs from a crusty Italian loaf

Sauce

1 tablespoon minced garlic

3 tablespoons white wine

1/4 cup heavy cream

2 tablespoons grated aged provolone cheese

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