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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.
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Watch Rachael show you how to make veal Parm in the style of Mamma Leone's, one of Rach's favorite childhood restaurants.
Veal rolls - quick recipe
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Let's cook with Deborah an easy recipe for any kind of occasion: the veal rolls with ham and cheese, super-tasty and appetizing!
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The veal rolls are an easy and tasty main dish. Today I'll show you how easy it is to make it! We'll need:
• 4 veal slices
• 3,5 oz (100 g) of ham slices
• 3,5 oz (100 g) of sliced smoked cheese (scamorza)
• 4 sage leaves • 1 bunch of aromatic herbs (thyme, sage, rosemary)
• 4 tbsp of extra virgin olive oil / salt to taste and ground pepper to taste
Lay the veal slices on a cutting board and put a slice of ham and smoked cheese on each of them. Roll up the slices and secure with toothpicks.
Place a sage leaf on top and fix with a toothpick.
Chop the aromatic herbs finely.
In a pan, heat the oil, put in the rolls, add the chopped herbs and brown.
At this point, add a ladle of broth, if necessary, and salt to taste.
Cover with a lid and cook the veal rolls on a low flame, turning occasionally.
Once cooked, add pepper and serve with the cooking sauce.
Now you can enjoy your tasty veal rolls: good, easy and quick!
Veal Marsala (Scaloppine al Marsala)
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(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Veal Escalope Recipe with Gennaro
Gennaro is in Jamie's Trattoria in Richmond making a delicious Veal Escalope dish using the finest local ingredients. What a beautiful tasting dish!
'Oh my my!'
Fantastico x
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
Veal Scallopini
Easy Weeknight Dinners Full of Flavor! Delicious veal in a creamy lemon sauce! SO GOOD!
Full Recipe is here: