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Veal Fontina Recipe

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This recipe for Veal Fontina, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ray Zuliani
Added: Tuesday, March 10, 2009


Veal Cutlets
Fontina Cheese
Salt & pepper
Wine (red or white)
Soup stock (chicken, beef or vegetable)
Mushrooms (as many as you like)
Olive oil
Fontina cheese
Prosciutto (or pancetta)
Basil pesto
Pine nuts

Pound veal cutlets with hatched hammer to ľ in. Add salt and pepper, dust in flour. Cover the bottom of a large skillet with olive oil and add a tbsp of butter (optional). Sear cutlets on both sides (donít crowd your pan so do only 2 or 3 at a time). Adjust the oil as you cook (do not deep fry). Remove the cutlets when browned. When you have finished the cutlets set aside.
In the same pan add mushrooms and cook until they just release their juices. Then deglaze the pan with wine and soup stock. Reduce by half, keep warm in a sauce pot.
Process half pachage of pine nuts into the pesto (If you like pine nut use more, and if you donít ,skip them).
Place the cooked cutlets on a baking sheet. Spread a tsp of pesto over each cutlet. Cover the pesto with grated Fontina Cheese. Cover the cheese with a slice of prosciutto (pancetta if you prefer, but it is more salty).
Bake in the oven at 350ļ until the cheese melts.
Serve over mozzarella polenta or buttered fettuccini with mushroom sauce.




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