Yield: 4 servings
|1 pounds||Veal loin; cut 8 equal thin|
|1 slice||By your butcher|
|4||Thin slices Prosciutto di parma|
|4 tablespoons||Flour; seasoned with|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|½ cup||Plain bread crumbs|
|4 tablespoons||Sweet butter; divided|
|1 cup||Marsala wine; (sweet)|
|½ cup||Basic Tomato Sauce; see * Note|
|½ cup||Basic chicken stock|
|¼ pounds||Domestic mushrooms; quartered|
|¼ cup||Finely-chopped Italian parsley|
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
Lay thin slices of veal on counter and season with salt and pepper. Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with the seasoned flour. Place 4 remaining pieces of veal over the 4 on the counter. Massage the edges together so they stick together and set aside. Flour outsides and place into bread crumbs, patting so the bread crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat. Place 4 veal "sandwiches" in pan and cook slowly until golden brown.
Turn and cook other side the same manner. Remove veal carefully and set aside in a warm place. Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock and domestic mushrooms. Bring to a boil and reduce by half. Add remaining sweet butter and 4 veal "sandwiches." Simmer 10 minutes, add chopped parsley and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5654 broadcast 03-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.