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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
Veal Scallopini
Easy Weeknight Dinners Full of Flavor! Delicious veal in a creamy lemon sauce! SO GOOD!
Full Recipe is here:
The Perfect Veal Parmigiana by The Cake Boss | BVK EP08
Looking for a dinner recipe tonight? The Cake Boss and Chef Kim Canteenwalla talk Veal Parm and then show you how to make it! It's a favorite dish around the Valastro house and soon will be a favorite in yours! Click SHOW MORE for recipe.
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Veal Parm Recipe
INGREDIENTS (In Order) QUANTITY
Veal Chop (pounded/breaded) 12 oz
Mozz/Prov Mix 3 oz
Parmesan (grated) 1 oz
Marinara 3 oz
Spaghetti 4 oz
Pomodoro Sauce 3 oz
Parsley (chopped) as needed
Cook the chop in a hot saute pan with oil, cook until well browned. Once chop is cooked through season and top with marinara and cheeses, place in salamander until the cheese is bubbling and browned. Plate on a square and place the spaghetti in one corner with the chop leaning against it. Garnish plate with shredded parmesan and chopped parsley.
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Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Kim Canteenwalla
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
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 Escalopes Wrapped with Prosciutto Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• 4 veal escalopes, about 150g each
• 8 sage leaves
• 8 slices prosciutto
• 50g plain flour , seasoned
• Splash olive oil
• Small knobs of butter
• 200ml marsala wine
• Juice ½ lemon
Method
• Bash out the escalopes until they are about 5mm thick.
• Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand.
• Dust lightly with the seasoned flour.
• Heat the oil and the butter in your Whatever Pan and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan.
• Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom.
• Add the lemon juice to taste. Put the veal back in the pan to heat through.
• Serve with a green salad and some fried potatoes!
Jean Patrique tools used
• The Whatever Pan
#food #cooking #escalopes
Thanks for watching the video Veal Escalopes Wrapped with Prosciutto Recipe
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.