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How To make Veal Parmesan with Prosciutto
1/2 lb Veal, thin sliced, pounded
Thin (1/8" thick) 1 Shallot (minced)
1 cl Garlic (minced)
1/2 c White wine
1/4 c Prosciutto (chopped-up
Into 1-inch long strips) 3 tb Olive oil
Fresh grated parmesan cheese Flour White pepper Chopped parsley Sprinkle pepper on both sides of veal and roll in flour. Put oil in skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add veal and cook for 1 minute on each side. Remove veal and set aside. Scrape sides of skillet. Add shallot and garlic and saute for 1 minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set heat to medium and add veal to pan for another minute without turning. Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley and serve. Great with cold-pasta salad, or a simple green salad with vinegar and oil.
How To make Veal Parmesan with Prosciutto's Videos
How to Make Mamma Leone's-Style Veal Parmigiana | Rachael Ray
Watch Rachael show you how to make veal Parm in the style of Mamma Leone's, one of Rach's favorite childhood restaurants.
How To Make Chicken Sorrentino With Prosciutto, Fontina, And Eggplant
Chicken Sorrentino is an amazing Italian-American comfort food dish. It's probably my favorite Italian chicken dish I recommend you try. Thin seared chicken cutlets are topped with prosciutto, roasted eggplant, and fontina cheese. A light marsala tomato sauce is gently placed on top, before finishing it in the oven. I hope you enjoy this Italian chicken recipe!
Italian Chicken Series:
PRINT RECIPE HERE:
Ingredients:
-4 thin chicken cutlets
-1 small eggplant
-1 14 ounce can plum tomatoes
-4 slices prosciutto
-1/2 cup grated fontina cheese
-1/4 cup grated Parmigiano Reggiano
-1/4 cup marsala wine
-1/4 cup diced onion
-2 cloves chopped garlic
-1 cup low sodium chicken stock
-1/2 cup olive oil
-6 Tbsp unsalted butter
-1 cup all purpose flour
-1 tsp kosher salt
-1/2 tsp black pepper
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Veal Parmesan Prosciutto - Kitchen Cat
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★ Kitchen Cat ★ Veal Parmesan Prosciutto Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 cl : Garlic; (Minced)
1/2 lb : Veal; Thin Sliced, Pounded Thin (1/8' Thick)
1 : Shallot; (Minced)
Parmesan Cheese; Fresh Grated
1/2 c : White Wine
Flour
1/4 c : Prosciutto; (Chopped-up Into 1-inch Long Strips)
3 tb : Olive Oil
Chopped Parsley
White Pepper
Veal Sicilian: A Mouthwatering Feast for Your Taste Buds
This is truly the best recipe with eggplant we ever tasted. Veal Sicilian is a cross between eggplant parmigiana and veal parmigiana with a three-cheese layer then topped with tomato sauce, and yes, more mozzarella. This dish was one of our father’s creations and served at his restaurants. This Veal Sicilian recipe can be served with a side of your favorite pasta or on a loaf of bread.
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Authentic Italian Veal Parmigiana | Cooking with Zia
My name is Anthony and I'm an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I'm passionate about good food and lots of it.
Today, we bring back Cooking with Zia! You've been loving this series and so I've met up with Zia again to cook a highly requested, authentic Italian dish: the Veal Parmigiana...
Try this at home, let me know how you go and how you made it your own.
INGREDIENTS:
- Veal, thinned (800grams)
- Plain Flour (200-300grams)
- Eggplant (1-2)
- Smoked Fior di Latte or Mozzarella
- Passata (800mL)
- Fresh Basil
- Parmigiano Reggiano (Grated)
- Olive Oil
METHOD:
- Cut 1-2cm eggplant slices
- Cut 1-2cm cheese slices from Fior di Latte
- Heat up olive oil on stove
- Lightly coat veal in flour
- Lay meat down in pan
- Flip meat when lightly coloured
- Once cooked, leave meat to rest
- Oil grill pan
- Once hot, add eggplant onto grill pan
- Drizzle oil on top of eggplant
- Flip eggplant once charred and golden
- Salt eggplant once finished
- Add meat onto pan
- Layer with sauce
- Add basil
- Add fior di latte and eggplant on top
- Finish with extra sauce and parmigiano reggiano
- Pour hot water into pan
- Cook on medium heat, covered, for 5 minutes on the stove
- Remove lid and cook for another 2 minutes to reduce liquid
- Serve and garnish with basil
ENJOY!
#cookingwithzia #italian #italianfood #parmigiana #cooking #mybigfatmess
Veal Parmesan Bigger Than Your Head
Andrea's 25 on Long Island, NY serves a giant veal parmesan. This veal chop comes in a variety of styles. The classic parmigiana is pounded and lightly fried before being topped with prosciutto, cheese, and spaghetti.
Footage courtesy of The Grubfather:
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