Recipe courtesy of Janet Sossi Belcoure
Veal Florentina
- Level: Easy
- Total: 18 min
- Prep: 5 min
- Cook: 13 min
- Yield: 2 servings
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- Level: Easy
- Total: 18 min
- Prep: 5 min
- Cook: 13 min
- Yield: 2 servings
Ingredients
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
Directions
- 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.
