Veal Scaloppine Recipe
Veal scaloppine topped with provolone cheese and prosciutto di parma in a brown mushroom and peas demi glace with a side of garlic mashed potato.
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Ingredients
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Veal Scaloppine
Garlic Mashed Potatoes
Method
Veal Scaloppine
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge the Veal
Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.
- 3
Cook the Veal
In a large skillet, heat the olive oil and butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove the cutlets and set aside.
- 4
Make the Sauce
In the same skillet, add the sliced mushrooms and sauté until they are golden brown, about 5 minutes. Pour in the chicken broth and bring to a simmer. Add the frozen peas and cook for an additional 2-3 minutes.
- 5
Finish the Dish
Return the veal cutlets to the skillet. Top each cutlet with a slice of provolone cheese and a slice of prosciutto. Cover and cook for another 2-3 minutes until the cheese is melted.
Garlic Mashed Potatoes
- 6
- 7
- 8