Veal Scallops With Prosciutto And Sage Recipe
Ingredients
| 1 pound veal cutlets, each 1/4 inch thick | ||
| All purpose flour | 5 Tablespoon | |
| Sage | 1/2 Teaspoon, rubbed | |
| Butter or margarine | ||
| Olive or salad oil | ||
| Water | 1 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| 3/4 teaspoon chicken-flavor instant bouillon | ||
| 1/4 pound sliced prosciutto or 14-ounce package sliced cooked ham, cut into 1/2 inch-wide strips | ||
| Cracked pepper | 1/8 Teaspoon | |
| Minced parsley | 2 Teaspoon, garnish | |
Directions
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.
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.
Chef
