Veal Bauletto
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
8veal cutlets (2-3 oz)
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4 sliceprosciutto, thin sliced
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4 slicemonterey jack cheese, 1 ounce each
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·salt, to taste
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·black pepper, to taste
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1/3 call-purpose flour
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3 Tbspolive oil
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1 lbfresh mushrooms, sliced
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1/4 cshallots, chopped
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1 cchicken broth
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1/2 cdry white wine
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2 Tbspfresh parsley, chopped
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1/4 cbutter, softened
How to Make Veal Bauletto
- Place cutlets between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Place a slice of prosciutto and a slice of cheese on 4 veal cutlets; top with remaining cutlets. Place between 2 sheets of wax paper;l flatten slightly, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour.
- Cook cutlets in oil in a large skillet until browned on both sides. Remove cutlets to a serving platter, reserving drippings in the skillet. Set the cutlets aside, and keep warm.
- Saute the sliced mushrooms and shallots in the drippings in the skillet until tender. Add the chicken broth wine, and parsley. Bring to a boil; cook 5 minutes or until the mixture is reduced by half. Add the butter, stirring with a wire whisk until the sauce is blended. Spoon the warm sauce over the cutlets on the serving platter.
