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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 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
Breaded Veal Cutlets With Crispy Prosciutto and Parmesan Cream
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Italian Breaded Veal Cutlets topped with crispy prosciutto and the simplest parmesan cream sauce. This recipe is out of this world delicious and is so easy to make. Perfect served with a side salad and roast potatoes.
Ingredients
4 large veal cutlets (1.3 oz/600g)
½ cup flour (75g)
2 eggs beaten
1 + ¾ cups breadcrumbs (150g)
4 slices prosciutto (100g)
½ cup heavy cream (double cream UK) (120ml)
¼ cup parmesan freshly grated (25g)
1 pinch nutmeg
1 clove garlic
olive oil for frying
salt and pepper to season
Equipment
Baking parchment
paper towels for draining
baking tray with rack
Instructions
Prepare the cutlets
Place the breadcrumbs and flour on two separate plates and season each with a little salt. Add the eggs to a bowl and whisk until beaten.
Place the veal cutlets in between some baking parchment and pound them to ¼ inch thick (½cm) using a meat mallet or rolling pin then season each one with salt and pepper.
Dredge each cutlet in flour then dip and egg and breadcrumbs until completely coated.
Heat around 2 tablespoons of olive oil on a medium heat in a large pan and fry the veal cutlets on both sides until browned and crispy (you will need to add a little more oil as you go). Drain the cutlets on paper towels and set aside.
Preheat the oven to 180°C/350°F/gas mark 4.
To make the sauce
Finely chop the garlic and fry in a small pan with 1-2 teaspoons of olive oil for 1 minute until fragrant (don’t let it brown).
Add the cream and bring it to a boil then turn the heat down low and add the parmesan, nutmeg and a pinch of salt and pepper. Stir until the cheese has melted and the sauce has thickened. Turn off the heat.
Bake
Lay the veal cutlets on a rack on top of a baking tray and top each cutlet with a slice of prosciutto.
Spoon over a little parmesan cream (around 1-2 tablespoons on each) bake in the oven for 10 minutes until the prosciutto is crispy and golden, serve.
Gordon Ramsay Demonstrates How To Cook Veal | The F Word
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Stuffed Veal Cutlets with Prosciutto and Provolone
I've been making stuffed veal cutlets with prosciutto and provolone for years, and I thought it was high time I get off my off my behind and start publishing my veal recipes once and for all.
#vealathome #ontarioveal
Veal Scallopine: 10 recipes in 1, Italian Recipe - Gianni's North Beach
Veal scallopine or, if you prefer, veal cutlet is an extremely versatile dish and you can make at least 10 variations from my one recipe. The cooking directions are exactly the same for all of the recipe permutations. You saute the meat and make the sauce in the same pan. Then you bake the scallopine in the oven with the pan sauce. Only the ingredients and combinations you choose may vary not the sauce nor the cooking methods.
My current favorites are scallopine alla sorrentina (veal, prosciutto, roasted eggplant, basil, fresh mozzarella) and scallopine alla bolognese (veal, prosciutto, fresh sage, fontina), but really I'll take scallopine any way I can get it--it's that good. Try all 10+ variations yourself and let me know which one's your favorite!
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Rachael's Veal Parmigiana
Breaded and fried veal cutlets topped with homemade red sauce and cheese that’s broiled until it’s melted and browned—it’s hard to mess with the classic!