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Friday, November 20, 2015

Veal Scaloppini Parmigiana (Scaloppine al Parmigiano)






Course Main Dishes
Prep. Time 10 mins
Cooking Time 10 mins
Yields 8 servings

1 2/3 lb (800 g) veal, cut in thin slices
Sea salt
Freshly ground black pepper
Flour
4 eggs, beaten
Butter
8 anchovy fillets
4 garlic cloves, minced
3 1/2 oz (100 g) prosciutto, chopped
2 tbsp (30 ml) capers
2 chicken liver, chopped
Juice of one lemon
1/2 cup (125 ml) dry Marsala wine
8 fresh sage leaves
6 oz (168 g) Canadian Parmesan cheese, sliced
24 fresh basil leaves


Instructions
 
With mallet, pound veal lightly until very thin. Salt and pepper to taste. Dredge with flour and soak in beaten eggs.

Heat butter in large skillet, add veal and cook until lightly brown on both sides. Remove veal from skillet and set aside, keeping warm.

If necessary, add a little butter in skillet and cook anchovies, garlic, prosciutto, capers, chicken livers and lemon juice until mixture starts to boil. Stir in Marsala and sage. Mix and cook for 1 more minute. Return veal to skillet and season with salt and pepper. Top each scaloppini with slice of Canadian Parmesan cheese and a few basil leaves. Cook over medium heat, until cheese melts. Remove and serve immediately with cooking juices.


Per serving
 
Energy: 310 Calories
Protein: 37 g
Carbohydrate: 7 g
Calcium: 30 % / 327 mg
Fat: 13 g

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