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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Veal Portofino Recipe

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This recipe for Veal Portofino is from GRANDMA'S COOKBOOK , 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ stick butter
3 thin veal cutlets
1 to 2 shot glasses of French Brandy
3 slices of eggplant, dipped in egg batter, breaded and pan fried.
3 thin slices of prosciutto
3 slices of provolone cheese.
½ c. Madeira wine
dash of heavy cream
pinch of parsley
pinch of paprika
pinch of rosemary
Directions:
Directions:
Dredge veal cutlet in flour. Melt butter in cast iron or aluminum saute pan, and brown both sides of veal on high heat.
Remove pan from heat and add unfavored brandy. Use caution because the brandy will flame.
Once the flame subsides, place a slice of eggplant and a thin slice of prosciutto ham on each cutlet.
pour ½ c. of Madeira wine over the veal and ham. This will produce a smaller flame. Pour in a touch of heavy cream, just to give the sauce a lighter color.
Sprinkle with parsley, black pepper and rosemary. If the veal sooks dry, add a bit of beef broth or veal stock.
Place the pan in a very hot oven for three minutes until the ham browns. Remove from the oven and place a folded slice of provolone chees over each cutlet.
Garnish with fresh mushroom slices, and parsley and paprika for color.
Return to the oven and bake for 5 to 6 minutes until the mushrooms are cooked and cheese has melted. Remove veal from pan and place on a bed of spinach. Garnish with sauce.

 

 

 

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