1/2 lb Veal, thin sliced, pounded Thin (1/8" thick) 1 Shallot (minced) 1 cl Garlic (minced) 1/2 c White wine 1/4 c Prosciutto (chopped-up Into 1-inch long strips) 3 tb Olive oil Fresh grated parmesan cheese Flour White pepper Chopped parsley Sprinkle pepper on both sides of veal and roll in flour. Put oil in skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add veal and cook for 1 minute on each side. Remove veal and set aside. Scrape sides of skillet. Add shallot and garlic and saute for 1 minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set heat to medium and add veal to pan for another minute without turning. Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley and serve. Great with cold-pasta salad, or a simple green salad with vinegar and oil.
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Easy recipe fallow video.
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Veal Scallopini
Easy Weeknight Dinners Full of Flavor! Delicious veal in a creamy lemon sauce! SO GOOD! Full Recipe is here:
Veal Scallopine: 10 recipes in 1, Italian Recipe - Gianni's North Beach
Veal scallopine or, if you prefer, veal cutlet is an extremely versatile dish and you can make at least 10 variations from my one recipe. The cooking directions are exactly the same for all of the recipe permutations. You saute the meat and make the sauce in the same pan. Then you bake the scallopine in the oven with the pan sauce. Only the ingredients and combinations you choose may vary not the sauce nor the cooking methods.
My current favorites are scallopine alla sorrentina (veal, prosciutto, roasted eggplant, basil, fresh mozzarella) and scallopine alla bolognese (veal, prosciutto, fresh sage, fontina), but really I'll take scallopine any way I can get it--it's that good. Try all 10+ variations yourself and let me know which one's your favorite!
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