AllenOK
Executive Chef
This sounds good. urmaniac, I know it's not traditional, and probably is cobbled together from a couple different cuisines. But, "Fusion Food" can be a good thing!
Veal Killington
Yields: 1 serving
three 2 oz Veal medallions, pounded
1 oz prosciutto, diced
3 oz wild mushrooms
2 oz Galliano wine
2 T honey
¾ c heavy cream
2 oz smoked gouda cheese, shredded
6 oz cooked penne pasta
Dredge veal in flour and sear both sides in hot sauté pan with oil. Drain excess oil and add prosciutto and mushrooms. Sauté for one minute. Pull off of heat, add Galliano and honey and flame. Add cream and let reduce by half. Add cheese, let melt and toss with penne pasta.
Veal Killington
Yields: 1 serving
three 2 oz Veal medallions, pounded
1 oz prosciutto, diced
3 oz wild mushrooms
2 oz Galliano wine
2 T honey
¾ c heavy cream
2 oz smoked gouda cheese, shredded
6 oz cooked penne pasta
Dredge veal in flour and sear both sides in hot sauté pan with oil. Drain excess oil and add prosciutto and mushrooms. Sauté for one minute. Pull off of heat, add Galliano and honey and flame. Add cream and let reduce by half. Add cheese, let melt and toss with penne pasta.
