Milan


Panettone Asparagus Milanese Pumpkin and Amaretti Tortellini with Browned butter Sage Sauce
Escallops of Veal with Proscuitto
 
ESCALLOPS OF VEAL WITH PROSCUITTO -

SCALOPPINE DI VITELLO CON PROSCUITTO

This recipe is a harmonious encounter between the generosity of Italian cured ham ( Parma , San Daniele, etc) and the tenderness of veal resulting in a marriage of finesse. In Milan you will find this dish served with Risotto Milanese


INGREDIENTS:

Serves: 4

¾ pound veal cutlets (preferably from the leg) pounded thin

3 ounces proscuitto

3 tablespoons butter, divided

Pepper

2 tablespoon olive oil

Juice of ½ lemon

Salt and pepper

9 tender romaine or Boston lettuce leaves

¼ cup Marsala wine


DEVARATION:

Lay the veal out flat and top each piece with a slice of proscuitto. Heat 2 tablespoons of the butter in a large fry pan, over medium heat, until hot, being careful not to let it burn. Place the veal, proscuitto side down into the pan. Season the top side of each piece of veal with pepper. Cook the first side for 3 minutes without turning.

While the veal is cooking, combine oil, lemon, salt and pepper and pour it over the lettuce. Carefully turn the veal and cook 2 minutes longer. Remove the veal to a serving platter and add the Marsala to the fry pan to deglaze the pan.  Add the remaining tablespoon of butter and continue to cook until the butter melts. Pour the sauce over the veal and serve immediately with the salad.

 

Variations

White wine or chicken broth can be used in place of Marsala to deglaze the pan. 

 

 

 

 

 

 
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