Veal Scaloppine With Prosciutto And Cheese Recipe

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   Lb.

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   the veal out thinly between two pcs of wax paper with a rolling pin or possibly mallet.

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   2.

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   In large fry pan, heat the butter and add in the veal and garlic.

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   Cook till lightly browned on both sides.

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   3.

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   Place a piece of prosciutto on top of each piece of veal and add in the sherry, stock and rosemary to the pan.

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   Cover the pan and cook the veal about 10 min over low heat or possibly till done.

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    4.

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    Remove veal onto broiler pan.

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    Top each slice of veal with Mozzarella.

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    5.

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    Bring cooking liquid from the veal to a boil and allow liquid to reduce slightly.

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    Broil the veal to heat and slightly brown the cheese.

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    Remove the sprig of rosemary from the sauce.

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    Place veal on serving dish and pour the sauce around the meat to serve.

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    Variations: You can also use a fine white wine substituted for the sherry if you like.

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    You can also add in 1 tsp.

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    tomato sauce or possibly paste to the sauce.

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    And you can also use chicken, turkey and even pork rather than the veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.