Recipe courtesy of Mario Batali
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Lay out the pounded veal cutlets and season each with salt and pepper. Lay out one piece of prosciutto on each cutlet. Then, lay a sage leaf on each cutlet. Fold each cutlet in half and secure with a toothpick. Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the cutlets to the pan and cook until golden brown. Turn each cutlet over and add the mushrooms. Continue cooking until the mushrooms are cooked through and slightly golden brown. Add the tomato paste and cook for 1 minute. Add the Strega and cook until all liquid has reduced to 1/3. Season with salt and pepper, add the parsley, and serve immediately.

IDEAS YOU'LL LOVE

Veal Piccata

Recipe courtesy of Anne Burrell

Veal Pizzaiola

Recipe courtesy of No Author

Veal Schnitzel

Recipe courtesy of Rachael Ray

Veal Marsala

Recipe courtesy of Sara Moulton

Veal Meatballs

Recipe courtesy of No Author

Veal Blanquette

Recipe courtesy of Robert Irvine

Veal Marcelle

Recipe courtesy of Emeril Lagasse

Veal Piccata

Recipe courtesy of No Author

Veal Schnitzel

Recipe courtesy of Michael Symon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking