Veal Bauletto
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 8
- veal cutlets (2-3 oz)
- 4 slice
- prosciutto, thin sliced
- 4 slice
- monterey jack cheese, 1 ounce each
- salt, to taste
- black pepper, to taste
- 1/3 c
- all-purpose flour
- 3 Tbsp
- olive oil
- 1 lb
- fresh mushrooms, sliced
- 1/4 c
- shallots, chopped
- 1 c
- chicken broth
- 1/2 c
- dry white wine
- 2 Tbsp
- fresh parsley, chopped
- 1/4 c
- butter, softened
How to Make Veal Bauletto
- 1Place cutlets between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- 2Place 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.
- 3Cook 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.
- 4Saute 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.
