Breaded Veal with Sautéed Onions, Prosciutto and Peppers
VEGGIE TOPPED VEALThis Breaded Veal dish is similar to a dish I had earlier this week at RoSals Restaurant on Taylor Street. It’s a simple recipe I’m sure you’ll enjoy. The veal is tender and the flavors from the prosciutto and provolone cheese enhance the flavor of the veal. Provolone Val Padana is primarily made in the Northern regions of Italy. My best experience with provolone is a glass of wine, a loaf of bread, a piece of provolone and leave me alone. Ever since I was younger that’s the only recipe I needed to make a great meal. This Breaded Veal is layered with sautéed onions, sweet peppers, mushrooms and simply topped with the prosciutto and provolone. You can replace the veal with chicken if you want.
INGREDIENTS 6 veal cutlets1 cup of seasoned bread crumbs1/2 cup of flour for dredging2 eggs, beaten1/8 cup of milk1 green bell pepper, cut into strips1 yellow onion, sliced6 baby Portobello mushrooms, sliced2 cloves of garlic2 Tbls of butter1 Tbls of extra virgin olive oil6 slices of prosciutto6 slices of provolone1/2 tsp of salt1/2 tsp of fresh ground black pepper1/4 cup of fresh parsley, chopped
PREPARATION In a small bowl beat the eggs and milk together and set aside.Place the bread crumbs and flour in two separate bowls.Pound the veal thin between two sheets of wax paper.Dredge the veal in the flour, eggs and then the bread crumbs and refrigerate for 30 minutes.Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender, drain on a paper towel.Season with salt and pepperPlace the veal in a large casserole dish and top with the peppers and onion mixture.Top with a slice of prosciutto and then the provolone.Place under a broiler until the cheese is melted and slightly brown. Be careful not to burn the cheese.Garnish with parsley. Serves 6 people
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