Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Saturday Lunch
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
4 servings

Ingredients

Directions

In a Dutch oven, heat the lard over high heat. Add the prosciutto and scallion and cook over medium-high heat to brown. Add the veal and brown it lightly. Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely. In a small pot, bring the water to boil. Dust the meat with the flour, then add 1 cup boiling water to the pot and cover. Cook over medium heat until the meat is fork-tender, about 45 minutes. In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine. Once the meat is tender, add to the pot and allow to thicken slightly before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Veal Ravioli

Recipe courtesy of Food Network

Veal Tarragon

Recipe courtesy of Sara Moulton

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Hanson

Recipe courtesy of Jennifer Hanson

Veal Saltimbocca

Recipe courtesy of Robert Irvine

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Veal Pizzaiola

Browse Reviews By Keyword