Veal Saltimbocca, Colosseum's

By arthurlemay

Ingredients

• 1 clove garlic, minced
• 2 teaspoon olive oil
• 1 teaspoon fresh parsley, chopped
• 2 teaspoons fresh basil, chopped
• 1 pinch pepper, to taste
• 2 medium veal cutlets
• 2 teaspoons Parmesan cheese
• 2 slices Prosciutto di Parma
• 2 slices mozzarella cheese
• 1/4 cup King arthur flour, as needed
• 1 egg, lightly beaten
• 1/4 cup bread crumbs, as needed
• 1/2 cup olive oil
• 4 ounces white mushrooms, sliced
• 1/4 cup dry sherry
• 1/3 cup chicken stock
• 1/4 cup dry sherry
• 2 tablespoons fresh parsley, chopped, for garnish
• 2 tablespoons fresh basil, chopped, for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Mix together the olive oil, garlic, parsley and black pepper. Spread this mixture across the top of the pounded veal cutlets. sprinkle with the Parmesan.

Wrap each slice of Prosciutto around each slice of mozzarella. Place one on top of each veal cutlet. Wrap each cutlet around the ham and cheese.

Dredge the cutlets in the flour and then in the egg mixture, then in the bread crumbs. Set aside.

In a large skillet, over medium-high heat add the oil. Place the breaded veal cutlets and cook on each side until light brown. Add the mushrooms and cook until softened. Remove cutlets and mushrooms. Set aside on warm plates.

Carefully drain the hot oil from the skillet. Add the sherry and cook until it evaporates. Add the stock and butter, simmer together to make a sauce. Add the fresh parsley and basil. stir until combined.

Pour the sauce over the cutlets and serve with your favorite potatoes and vegetables.