Veal Daniel Recipe
Battered veal, mushrooms, & prosciutto in a Jack Daniel's cream sauce served over linguini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the linguini according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Pound the veal cutlets to about 1/2 inch thickness. Season with salt and pepper.
- 3
Batter the Veal
Set up a breading station with flour, beaten eggs, and another plate for the finished cutlets. Dredge each cutlet in flour, dip in the egg, and then place on a plate.
- 4
Cook the Veal
Heat olive oil in a large skillet over medium heat. Fry the veal cutlets for about 3-4 minutes on each side until golden brown. Remove and keep warm.
- 5
- 6
Finish the Cream Sauce
Stir in the heavy cream and Parmesan cheese. Let simmer for another 5 minutes until thickened. Season with salt and pepper to taste.
- 7
Combine and Serve
Toss the cooked linguini in the sauce, then serve the veal cutlets on top. Garnish with fresh parsley.
