Veal Giacoma Recipe
Thinly Sliced Veal Sauteed with Parma Prosciutto, Demi Glaze Sauce
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Ingredients
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Veal and Prosciutto
Demi Glaze Sauce
Method
Preparing the Veal
- 1
Prepare the Veal
Begin by placing the veal cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the veal to about 1/4 inch thickness.
- 2
Dredge the Veal
In a shallow dish, spread the all-purpose flour. Dredge each veal cutlet in the flour, shaking off the excess flour.
- 3
Sauté the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the floured veal cutlets and sauté for about 2-3 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside.
- 4
Making the Demi Glaze Sauce
- 5
Sauté Shallots
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the chopped shallots and sauté until they are translucent, about 2-3 minutes.
- 6
- 7
Add Demi-Glaze
Add the beef demi-glaze and fresh thyme to the skillet. Stir well and let it simmer for an additional 3-5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
Serving
- 8
Plate the Dish
Place the veal cutlets topped with prosciutto on a serving plate. Spoon the demi-glaze sauce over the top.
- 9
Garnish and Serve
Garnish with additional fresh thyme if desired, and serve immediately with your choice of side, such as mashed potatoes or sautéed vegetables.
