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A different
version of Marsala...
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dash
of |
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salt |
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½
cup |
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flour |
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4
cutlets |
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of
veal, thinly sliced |
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¼
cup |
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butter |
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¼
cup |
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Marsala wine |
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½
cup |
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chicken broth |
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4
slices |
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prosciutto ham, thinly sliced |
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4
slices |
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mozzarella cheese |
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poultry seasoning to taste |
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fresh chopped parsley |
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1 |
Mix salt and
flour in a wide flat bowl. Dip veal cutlets to
coat and sauté in butter until lightly browned.
Add wine and simmer 2-3 minutes. Add broth and
stir until thickened. |
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2 |
Cover each
cutlet with 1 slice of ham and cheese. Sprinkle
with poultry seasoning. Place under broiler
until cheese melts. Baste veal with sauce and
return to broiler for about one more minute. |
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3 |
Top with
parsley and serve at once. |
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Servings: 4
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Recipe Source |
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To Market, To Market... A Collection
of Kentucky Recipes |