| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Molto03 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Veal loin; cut 8 equal thin |
| 1 |
sl |
By your butcher |
| 4 |
|
Thin slices Prosciutto di parma |
| 8 |
|
Sage leaves |
| 4 |
tb |
Flour; seasoned with |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Plain bread crumbs |
| 4 |
tb |
Sweet butter; divided |
| 1 |
c |
Marsala wine; (sweet) |
| 1/2 |
c |
Basic Tomato Sauce; see * Note |
| 1/2 |
c |
Basic chicken stock |
| 1/4 |
lb |
Domestic mushrooms; quartered |
| 1/4 |
c |
Finely-chopped Italian parsley |
INSTRUCTIONS
* 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 -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-17-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”