Recipe courtesy of Janet Sossi Belcoure

Veal Florentina

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  • Level: Easy
  • Total: 18 min
  • Prep: 5 min
  • Cook: 13 min
  • Yield: 2 servings
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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


  1. 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.