For a superior dish, try our Veal Scaloppine del Pastore, with an incredible sauce, earthy mushrooms and incredibly flavorful sauce.
Veal Scaloppini del Pastore
Serve this delicious main course with pasta, polenta or rice and a fine white wine, such as a Pinot Grigio or Frascati.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1/2 Cup butter, divided for use
- about 1 Cup all-purpose flour, divided use
- 2 1/2 Cups beef stock or broth
- salt and pepper to taste
- 2 Cups Parmesan cheese, grated
- 1/4 Cup parsley, minced
- 8 veal cutlets, 4-ounces each, cut in half, for 16 slices
- 16 slices thinly sliced prosciutto
- 8 ounces Fontina cheese
- olive oil, as needed
- 4 Cups mushrooms, sliced
- 1 Cup dry white wine
- Melt 4 Tablespoons butter in small saucepan; cook until nutty and brown. Add 1/4 cup flour, whisking well. Cook 2 minutes then whisk in stock. Cook to thicken, season with salt and pepper and set aside.
- Combine Parmesan cheese and parsley; sprinkle over veal slices. Top with slice of prosciutto. Cut fontina in 16 sticks; place width-wise across veal; roll up and secure with wooden picks.
- Heat oil in skillet. Coat veal with seasoned flour; brown in oil. Remove and set aside, removing picks.
- Pour off excess oil from skillet; add remaining butter. When hot, add mushrooms and salt and pepper to taste. Cook to soften; add wine and simmer 2 minutes. Add stock mixture and veal. Simmer until cooked through.