- 4 (1-ounce) veal medallions
- 2 slices prosciutto
- 2 slices fontina cheese
- Flour, for dusting
- 1/2 cup olive oil, for sauteing
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- Salt and pepper
Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Janet Sossi Belcoure, Roma Cafe - Detroit, MI
Recipe courtesy of Mario Batali