Veal In Wine Sauce With Prosciutto
|Cooking oil/Fat||3 Tablespoon|
|Cooking oil/Fat||2 Tablespoon|
|Parsley flakes||1⁄2 Teaspoon|
|Accent seasoning||1 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Veal cutlets||6 , thinly sliced|
|American cheese slice||6|
|Water||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
In a large mixing bowl, beat eggs, salt, pepper, parsley flakes, Accent, onion and garlic powder; mix well.
Place veal cutlets in egg mixture, making certain to cover cutlets with egg mixture.
Cover bowl; place in refrigerator 1 hour.
Before removing cutlets from refrigerator, heat cooking oil or fat in large frying pan.
Open cutlets; place on waxed paper.
In each pocket, put 1 slice of prosciutto and 1 slice of American cheese.
Roll veal cutlet with prosciutto and cheese in the middle; secure with toothpick.
Fry on all sides.
When done, lower heat and add water and white wine.
Cover; let simmer for 20 minutes.