Veal "Streginbocca"

1. 1

   Lay out the pounded veal cutlets and season each with salt and pepper.

2. 2

   Lay out one piece of prosciutto on each cutlet.

3. 3

   Then, lay a sage leaf on each cutlet.

4. 4

   Fold each cutlet in half and secure with a toothpick.

5. 5

   Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.

6. 6

   In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking.

7. 7

   Add the cutlets to the pan and cook until golden brown.

8. 8

   Turn each cutlet over and add the mushrooms.

9. 9

   Continue cooking until the mushrooms are cooked through and slightly golden brown.

10. 10

    Add the tomato paste and cook for 1 minute.

11. 11

    Add the Strega and cook until all liquid has reduced to 1/3.

12. 12

    Season with salt and pepper, add the parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.