Name: Paesano Ristorante Italianos VEAL VERONICA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Veal scaloppine; 4 slices Prosciutto; 8 ounces Mushrooms, sliced; 1 cup Marsala wine; 2 tablespoons Olive oil; 2 tablespoons Butter; 2 cloves Garlic, minced; to taste Salt; to taste Black pepper; 2 tablespoons Fresh parsley, chopped

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Veal scaloppine with prosciutto, mushrooms on marsala wine sauce

Season the veal scaloppine with salt and black pepper on both sides.

Prepare the Veal

In a large skillet, heat the olive oil over medium-high heat. Add the veal and cook for about 2-3 minutes on each side until browned. Remove the veal from the skillet and set aside.

Sear the Veal

In the same skillet, add the butter. Once melted, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 5 minutes.

Cook the Mushrooms

Pour in the Marsala wine and bring to a simmer. Cook for about 3-4 minutes, allowing the sauce to reduce slightly.

Add Marsala Wine

Return the veal to the skillet and add the prosciutto on top. Simmer for an additional 2-3 minutes until heated through.

Combine Ingredients

Remove from heat, sprinkle with fresh parsley, and serve warm with your choice of side.

Garnish and Serve

Veal scaloppine

Prosciutto

Mushrooms, sliced

Marsala wine

Olive oil

Butter

Garlic, minced

Salt

Black pepper

Fresh parsley, chopped

VEAL VERONICA

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Make VEAL VERONICA Recipe in just 30m. Veal scaloppine with prosciutto, mushrooms on marsala wine sauce

Veal Veronica Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions