-
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 >>
Wednesday, January 11, 2007
INGREDIENTS
3 2oz veal cutlets
1oz finely chopped onion
3oz sauteed mushrooms
1/2 oz julienne prosciutto
2oz marsala wine
1oz unsalted butter
kosher salt
freshly ground black pepper
flour
clarified butter
PROCEDURE
- Pound veal to an even thickness, about ¼ inch.
- Season both sides with salt and black pepper and lightly dredge in flour. Shake off excess.
- Heat clarified butter in sautee pan until almost smoking. Add veal and onions to pan.
- When veal is nicely browned on one side, about one minute, turn and add mushrooms and prosciutto. Cook for another 30 seconds until mushrooms are heated and deglaze with marsala.
- Remove from heat and allow to reduce by half.
- When wine is reduced, add unsalted butter and stir until completely incorporated. Do not return to heat or the sauce will break.
- Remove veal from pan and arrange on plate. Spoon sauce, including mushrooms and prosciutto over veal.
- Serve immediately.
