From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Saute salted and floured cutlets in butter until lightly browned.
2. Add wine and simmer 2 to 3 minutes.
3. Add chicken stock and stir until thickened.
4. Cover each cutlet with 1 slice of ham and cheese. Sprinkle with poultry seasoning.
5. Place under broiler until cheese melts. Baste veal with sauce and return to broiler for about one more minute.
6. Top with parsley and serve at once.
SERVINGS: 4
- 4 veal cutlets, thinly sliced
- Dash of salt
- 1/2 cup flour
- 1/4 cup butter
- 1/4 cup Marsala wine
- 1/2 cup chicken stock
- 4 slices prosciutto ham, thinly sliced
- 4 slices mozzarella cheese
- Poultry seasoning to taste
- Fresh parsley, chopped
TO PREPARE:
1. Saute salted and floured cutlets in butter until lightly browned.
2. Add wine and simmer 2 to 3 minutes.
3. Add chicken stock and stir until thickened.
4. Cover each cutlet with 1 slice of ham and cheese. Sprinkle with poultry seasoning.
5. Place under broiler until cheese melts. Baste veal with sauce and return to broiler for about one more minute.
6. Top with parsley and serve at once.
SERVINGS: 4
