Breaded Veal with Sautéed Onions,
Prosciutto and Peppers
VEGGIE TOPPED VEAL
This 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.
6 veal cutlets
1 cup of seasoned bread crumbs
1/2 cup of flour for dredging
2 eggs, beaten
1/8 cup of milk
1 green bell pepper, cut into strips
1 yellow onion, sliced
6 baby Portobello mushrooms, sliced
2 cloves of garlic
2 Tbls of butter
1 Tbls of extra virgin olive oil
6 slices of prosciutto
6 slices of provolone
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1/4 cup of fresh parsley, chopped
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 pepper
Place 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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