Veal Scallops With Prosciutto And Sage Recipe
Would you like to experiment with a great Veal Scallops With Prosciutto And Sage recipe? This is the most comforting Main Dish recipe I have come across. Meat Meatloaf is the key ingredient in Veal Scallops With Prosciutto And Sage. Your near and dear ones including your pals will vouch for this tempting Veal Scallops With Prosciutto And Sage recipe. Try it.
Ingredients
1 pound veal cutlets, each 1/4 inch thick
5 tablespoons all-purpose flour
1/2 teaspoon rubbed sage
Butter or margarine
Olive or salad oil
1 cup water
1/4 cup dry sherry
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
1/8 teaspoon cracked pepper
2 teaspoons minced parsley for 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.
