-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Friday, April 8th, 2005
INGREDIENTS
8 small veal cutlets
8 slices prosciutto
8 sage leaves
2 Tbsp olive oil
4 Tbsp butter Salt & Fresh ground pepper
3/4 cup dry white wine or dry Marsala
1 cup sautéed mushrooms
1 cup mozzarella cheese, shred
PROCEDURE
- Place the veal between two sheets of plastic wrap and pound with a meat mallet until even in thickness.
- Season lightly.
- Cut prosciutto slices to the same size as the veal.
- Cover each veal piece with a slice of prosciutto and place a sage leaf on top. Secure in place with a wooden cocktail pick.
- Heat the oil and half the butter in a large frying pan. Add the veal in batches and fry, prosciutto up, over moderately high heat for 3-4 minutes, or until the veal is just cooked through.
- Transfer each batch to a hot plate as it is done.
- Top with sautéed mushrooms and mozzarella - Bake in oven 375 degrees for 3-4 minutes.
- Pour off the oil from the pan and add the wine. Cook over high heat until reduced by half, scraping up the bits from the bottom of the pan.
- Add the remaining butter and when it has melted, season and spoon over the veal to serve.
