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Recipe courtesy of Janet Sossi Belcoure

Show: The Best Of

Episode: Best of Detroit

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Total:: 18 min
Prep:: 5 min
Cook:: 13 min

Yield:: 2 servings

Level:: Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Janet Sossi Belcoure, Roma Cafe, Detroit, MI

My Private Notes

Name: Veal Florentina
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 2 servings
Cuisine: italian
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