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Recipe Categories:
Veal Scallopini
Submitted by: by Michael Catalano |
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 Enjoy this delicious recipe of the week!
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| INGREDIENTS: |
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2 tablespoons olive oil
4 Catalano's veal cutlets (about 1 pound), pounded thin
1 cup all-purpose flour, seasoned with salt and pepper
1/4 cup Marsala
3/4 cup chicken stock
12 sage leaves
8 thin prosciutto slices
16 thin slices Fontina |
| DIRECTIONS: |
| 1 |
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Preheat oven to 400 degrees F. |
| 2 |
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Heat olive oil in a 12-inch heavy skillet. |
| 3 |
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While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour. |
| 4 |
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Quickly sauté the veal until just cooked through, 1 to 1 1/2 minutes on each side. |
| 5 |
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Transfer to a shallow baking pan and keep warm, loosely covered with foil. |
| 6 |
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Deglaze pan with Marsala and chicken stock and let reduce slightly. |
| 7 |
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Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina. |
| 8 |
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Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes. |
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