Recipe courtesy of Janet Sossi Belcoure
Show: The Best Of
Episode: Best of Detroit
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18 min
5 min
13 min
2 servings



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.

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