veal bauletto
Quick main dish that looks gourmet!
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 - veal cutlets (2-3 oz)
- 4 slices prosciutto, thin sliced
- 4 slices monterey jack cheese, 1 ounce each
- - salt, to taste
- - black pepper, to taste
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 1 pound fresh mushrooms, sliced
- 1/4 cup shallots, chopped
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1/4 cup butter, softened
How To Make veal bauletto
-
Step 1Place cutlets between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes