| Veal Saltimbocca |
Recipe Type: Entree
- 12 oz Fresh Veal Cutlets
- Salt and Pepper
- 6 oz Imported Prosciutto DiParma, Fresh Sliced
- 1/4 Cup Chopped Basil
- 1/4 Cup Chopped Italian Parsley
- 1/4 Lb Domestic Provolone, Fresh Sliced and Cut Into Strips
- 1/4 Cup Napoli Extra Virgin Olive Oil
- 1 Teaspoon Chopped Super Colossal Size Fresh Garlic
- 1 Cup Sliced Mushrooms
- 1/2 Cup Marsala Wine
- 2 Cups Marinara Sauce
- Pound the veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. Season with pepper.
- Take a strip of Prosciutto and place on top of a cutlet. Sprinkle with chopped parsley and basil.
- Place strip of Provolone Cheese on top.
- Roll the veal cutlet carefully and hold together with toothpicks.
- Repeat process for each cutlet.
- In a large skillet, heat olive oil up over high heat. Add the veal to the skillet. Once they are browned, remove the logs to a plate. Cover the plate with foil to keep warm.
- Add garlic and mushrooms into the pan and saute. Season with salt and pepper to taste.
- Bring the veal logs back to the skillet. Add in the wine and marinara sauce. Saute for a couple minutes.
- Transfer to serving plates. Garnish with basil and parsley (optional). Serve.
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