Veal recipes
Veal Parmesan With Prosciutto
1/2 lb veal, thin sliced, pounded
1 thin (1/8 thick)
1 shallot (minced)
1 centiliter garlic (minced)
1/2 cup white wine
1/4 cup prosciutto (chopped-up
1 into 1-inch long strips)
3 tablespoon olive oil
1 fresh grated parmesan cheese
1 flour
1 white pepper
1 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.

Yield: 2 servings

Print this recipe