Jul 13 2026
Restaurants›Cotton Restaurant›Veal Al Forno Recipe

Veal Al Forno Recipe

Inspired by Cotton Restaurant
Time1h
Serves4

Crispy fried breaded veal cutlet with shaved prosciutto, fontina cheese, and marsala mushroom sauce with buttered green beans and mashed potatoes

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Ingredients

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Veal Cutlet

Marsala Mushroom Sauce

Buttered Green Beans

Mashed Potatoes

Method

Veal Cutlet

  1. 1

    Prepare the Veal Cutlets

    Begin by seasoning the veal cutlets with salt and black pepper on both sides.

  2. 2

    Dredge the Cutlets

    Set up a breading station: Place the flour in one dish, beat the eggs in a second dish, and put the breadcrumbs in a third dish. Dredge each cutlet first in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs.

  3. 3

    Fry the Cutlets

    In a large skillet, heat the olive oil over medium-high heat. Add the breaded cutlets in batches and fry for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

  4. 4

    Assemble

    On top of each cutlet, layer a slice of prosciutto and a generous amount of fontina cheese. Place under a broiler for 2-3 minutes until the cheese melts.

Marsala Mushroom Sauce

  1. 5

    Sauté the Mushrooms

    In the same skillet used for the veal, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing until mushrooms are golden brown.

  2. 6

    Deglaze the Pan

    Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.

  3. 7

    Finish the Sauce

    Stir in the remaining 2 tablespoons of butter, and season with salt and black pepper to taste. Remove from heat.

Buttered Green Beans

  1. 8

    Prepare the Green Beans

    Trim the ends off the green beans and blanch in boiling salted water for 3-4 minutes. Drain and transfer to an ice bath to stop cooking.

  2. 9

    Sauté the Green Beans

    In a skillet, melt the butter over medium heat. Add the green beans and sauté for 2-3 minutes. Season with salt and black pepper to taste.

Mashed Potatoes

  1. 10

    Boil the Potatoes

    Peel and chop the russet potatoes into even chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain well.

  2. 11

    Mash the Potatoes

    Return the potatoes to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste.

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