| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Meats |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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