Recipe courtesy of Janet Sossi Belcoure
Veal Florentina
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 739
- Total Fat
- 67
- Saturated Fat
- 14
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 75
- Sodium
- 666
- Total: 18 min
- Prep: 5 min
- Cook: 13 min
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.