Veal Florentina

1. 1

   Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal.

2. 2

   Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour.

3. 3

   In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side.

4. 4

   Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste.

5. 5

   Reduce for 4 to 5 minutes.

6. 6

   Remove veal to plates and spoon mushrooms and sauce over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.