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Veal Scallops With Prosciutto And Sage

Western.Chefs's picture
  Veal cutlets 1 Pound (Each 1/4 Inch Thick)
  All purpose flour 5 Tablespoon
  Rubbed sage 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Chicken flavor instant bouillon 3⁄4 Teaspoon
  Sliced prosciutto/14-ounce package sliced cooked ham 1⁄4 Pound, cut into 1/2 inch-wide strips
  Cracked pepper 1⁄8 Teaspoon
  Minced parsley 2 Teaspoon (For Garnish)

1. With meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thickness. If cutlets are very large, cut into 5" by 4" pieces. On waxed paper, mix flour and sage. Evenly coat cutlets with flour mixture.
2. In 12-inch skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) and 2 tablespoons olive or salad oil until hot. Add veal cutlets, a few pieces at a time; cook until browned on both sides, about 2 minutes, removing cutlets to plate as they brown and adding more butter or oil if necessary.
3. To drippings remaining in skillet, add water, sherry, and bouillon; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; add prosciutto; heat through. Arrange meat and sauce on warm platter; sprinkle with pepper and parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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