Tuesday, November 10, 2009

Veal and Prosciutto

Momma loves to have a little veal dinner now and then, it is expensive but such a treat.

Momma Explains: Veal is an expensive meat but you actually use a lot less, the weight amount of veal is a smaller amount than beef. I love veal dishes with some Italian accents and a light Italian Pinot Grigio is awesome to sip with your treat. Make sure your side dishes do not overwhelm the veal, a pasta with some olive oil and Parmesan cheese or a simple salad and crusty bread are all you need.

Momma's Veal and Prosciutto: Use thin sliced veal cutlets, you can pound or flatten them with a meat mallet to tenderize. Sprinkle with a small amount of salt and pepper and a little garlic powder on each side of the cutlets. Take a slice of prosciutto and place on each veal strip, then place a thin slice of provolone on too. Fold veal cutlet so that the prosciutto and provolone are tucked inside. I use toothpicks to hold these cutlets together. I then dredge them in a little flour to coat them lightly. Put some butter and some olive oil in a skillet and heat on medium heat. Place the secured cutlets in the oil/butter mix and cook for a few minutes then turn and cook on the other side. This takes only a very short time as veal cooks quickly. Once the veal is cooked, remove from pan and place on a dish. Then lower the heat and add some white wine to the pan to deglaze. Follow the wine with a half cup or so of chicken stock or broth, cook for 5 minutes, and use the reduction sauce to pour over the veal. If you like spinach then cook some spinach with salt and butter and place the veal packets on top before serving. I am getting hungry just talking about this.

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