Veal 'Streginbocca'

Recipe Ingredients

4		Veal cutlets - (4 oz ea) - pounded 1/4" thick
4		Prosciutto
4		Leaves fresh sage
		Flour - for dredging
6 tablespoons	90ml	Extra-virgin olive oil
6		Button mushrooms - thinly sliced
1 tablespoon	15ml	Tomato paste
1/4 cup	59ml	Strega liqueur
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Finely-chopped flat leaf parsley
		Toothpicks - as needed

Recipe Instructions

Lay out the pounded veal cutlets and season each with salt and pepper. Lay out one piece of prosciutto on each cutlet. Then, lay a sage leaf on each cutlet. Fold each cutlet in half and secure with a toothpick. Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.

In a 12- to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the cutlets to the pan and cook until golden brown. Turn each cutlet over and add the mushrooms. Continue cooking until the mushrooms are cooked through and slightly golden brown. Add the tomato paste and cook for 1 minute. Add the Strega and cook until all liquid has reduced to 1/3. Season with salt and pepper, add the parsley, and serve immediately.

This recipe yields 4 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B12) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.