| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 10 |
sm |
Veal cutlets |
| 4 |
tb |
Flour |
| 4 |
tb |
Butter; melted |
|
|
Mozzarella cheese; grated |
|
|
Sage |
| 10 |
sl |
Prosciutto |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
White wine |
| 1 1/2 |
tb |
Flour |
|
|
Parsley; chopped |
INSTRUCTIONS
Dust cutlets with flour and brown on both sides in butter. Remove from pan
and top with cheese. Sprinkle with sage. Place proscuitto over cheese (it
will probably adhere to cheese, if not, secure with toothpicks). Return
meat to pan. Mix chicken broth, wine and flour until smooth and pour over
meat. Cover and simmer for 10 minutes. Sprinkle with parsley. Serve with
noodles. Yield: 4 to 5 servings.
ELLEN GOLDEN (MRS. LEX)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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