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Veal Cutlets with Prosciutto and Parmesan Cream Recipe

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This recipe for Veal Cutlets with Prosciutto and Parmesan Cream, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
21 ounces (600g) veal escalops pounded to 1/8 thick
3.5 ounces (100g) Prosciutto crudo
4.2 fluid ounces (120ml) double cream
1/4 cup (25g) parmesan freshly grated
Pinch Nutmeg
2 garlic cloves
1 2/3 cups (150g) breadcrumbs
2 eggs
3 tbsp flour
olive oil for frying
salt and pepper to season

Directions:
Directions:
Preheat the oven to 350ļ. Place the bread crumbs and flour on two separate plates and the eggs in a bowl, whisk the eggs. Add a pinch of salt and pepper to the bread crumbs and flour. In batches dip each escallope in flour then egg then bread crumbs, press the veal in the breadcrumbs until itís completely covered. Put 2 Tbsp. of olive oil in a medium pan and fry the veal cutlets on both sides until browned and crispy (you may need to add a little more oil as you go) Place the cutlets on a baking tray and set aside. To make the parmesan cream, finely chop the garlic and fry in a small pan with a teaspoons of olive oil for a few seconds to a minute (donít let it brown). Add the cream and bring to a boil for 1 minute. Turn the heat down low and add the parmesan and a pinch of salt, pepper, and nutmeg, stir. Turn up the heat slightly until the sauce is simmering and stir for another minute until the sauce has thickened slightly. Add a slice of prosciutto to each veal cutlet and spoon over a little parmesan cream (around 1-2 Tbsp. on each) bake in the oven for 10 minutes until the prosciutto is starting to crisp and the veal is hot and cooked through. Serve with asparagus and mashed potatoes. Serves 4.

Personal Notes:
Personal Notes:
This recipe was made using metric measurements. All US measurements are approximate.

 

 

 

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