Veal With Marinated Mushrooms - {Scaloppine Beneventana}

Recipe Ingredients

1 lb	454g / 16oz	Veal hip or top round - cut into 8 pieces,
		Pounded to 1/8" thickness
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Flour - for dredging
3 tablespoons	45ml	Extra-virgin olive oil
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	White wine
1 cup	237ml	Marinated Mushrooms - (see recipe), draine
1 cup	237ml	Lemon - zested and juiced (large)
2 tablespoons	30ml	Capers - rinsed
8		Prosciutto - roughly the same
		Diameter as scaloppine
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Season each piece of veal with salt and pepper and dredge in flour.

In a 12- to 14-inch saute pan, heat the oil until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes. Remove to a plate and continue with the remaining pieces.

When second batch is browned, add the first batch back to the pan and add the Basic Tomato Sauce, wine, Marinated Mushrooms, lemon juice and capers and cook 2 to 3 minutes, until the sauce is quite tight.

Place a slice of prosciutto on top of each piece of veal. Remove the veal to a platter, add the parsley and pour the sauce over meat. Sprinkle with lemon zest and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A29) - from the TV FOOD NETWORK

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