Vitello Bocce-- Veal Medallions With Prosciutto & M

Name: Vitello Bocce-- Veal Medallions With Prosciutto & Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 veal medallions, pounded thin flour for dredging (loin medallions); 1/4 cup olive oil; 1 teaspoon shallot, minced; 3/4 cup dry white wine; 1 cup veal stock; 1 teaspoon fresh rosemary, finely chopped; salt and pepper, to taste; 6 slices prosciutto, large enough to cover each veal medallion; 6 slices mozzarella cheese; 2 teaspoons tomato puree; 1/8 cup unsalted butter

Servings: persons

6 veal medallions, pounded thin flour for dredging (loin medallions)
1/4 cup olive oil
1 teaspoon shallot, minced
3/4 cup dry white wine
1 cup veal stock
1 teaspoon fresh rosemary, finely chopped
salt and pepper, to taste
6 slices prosciutto, large enough to cover each veal medallion
6 slices mozzarella cheese
2 teaspoons tomato puree
1/8 cup unsalted butter

1
Over high heat, preheat a saute pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
2
Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Saute until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato puree, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
3
Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
4
Suggested wines:
5
2002 Frescobaldi Nippozano Riserva Chianti.
6
2000 Franco Fiorina Barbaresco.

861

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 veal medallions, pounded thin flour for dredging (loin medallions), 1/4 cup olive oil, 1 teaspoon shallot, minced, 3/4 cup dry white wine, and more.

Yes, Vitello Bocce-- Veal Medallions With Prosciutto & Mozzarella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vitello Bocce-- Veal Medallions With Prosciutto & Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions