This veal scallopine topped with prosciutto & sage is a snap to make. Plus, it is so delicious it jumps in your mouth! From Andrea at More than Spaghetti www.morethanspaghetti.com>
Chef John of Michael's of Brooklyn, shows you how to make a great Dish. For more information about Michaels of Brooklyn visit the website: www.michaelsofbrooklyn.com>
Preparation 30 min
4 servings
Chefs traditionally use a thicker cutlet to support a cheese and ham topping.
Ingredients
1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruye>
Tony graduates from college and, like most people, quickly realizes it was pointless. After a fruitless job search, Tony finally receives a teaching offer in far away Iowa. Great. Now he has to choose between work and Ange>
For more on the recipe, check out
http://mimicooks.com/2007/11/roast-veal-and-mashed-potatoes.html
Ingredients
-3 Pound (about 1.5 KG) fillet of beef prepared by your butcher shop, tied with cooking thread.
- Crushed>
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