This is so tasty, we just love it.
You need about a pound of veal cutlets pounded super thin. salt and cracked black pepper. about 4 very thin slices of prosciutto, 2 tab. Parm fresh grated, 2-3 tab. fresh fine chopped Italian parsley, 1-2 Ta. evoo 2-tab. butter 1/4 cup dry white wine,1/4 c. chicken broth. Sprinkle the veal on both sides with salt and pepper. Lay a slice or prosciutto on each piece of the veal sprinkle with the cheese,then parsley Roll the cutlets and pin with wooden toothpick so they hold closed In a med skillet heat the evoo and 1 tab. of the butter add the rolls and brown on all sides. about 10 min. Transfer rolls to warm plate keep warm. Add the wine to saute pan along with the chicken broth,over high heat scrape browned bits til liquid turns to syrup add the rest of the butter then pour over the rolls serve immediately.Nice with sauted mushroom over the top or off to the side. Marsala (sweet) is great instead of just dry white wine..
kadesma
You need about a pound of veal cutlets pounded super thin. salt and cracked black pepper. about 4 very thin slices of prosciutto, 2 tab. Parm fresh grated, 2-3 tab. fresh fine chopped Italian parsley, 1-2 Ta. evoo 2-tab. butter 1/4 cup dry white wine,1/4 c. chicken broth. Sprinkle the veal on both sides with salt and pepper. Lay a slice or prosciutto on each piece of the veal sprinkle with the cheese,then parsley Roll the cutlets and pin with wooden toothpick so they hold closed In a med skillet heat the evoo and 1 tab. of the butter add the rolls and brown on all sides. about 10 min. Transfer rolls to warm plate keep warm. Add the wine to saute pan along with the chicken broth,over high heat scrape browned bits til liquid turns to syrup add the rest of the butter then pour over the rolls serve immediately.Nice with sauted mushroom over the top or off to the side. Marsala (sweet) is great instead of just dry white wine..
kadesma