Veal Scaloppini Parmigiana (Scaloppine al Parmigiano)

Name: Veal Scaloppini Parmigiana (Scaloppine al Parmigiano)
Yield: 8 servings
Ingredients: 1 2/3 lb (750 g) veal cut in thin slices; Salt and freshly ground black pepper to taste; All purpose flour; 4 eggs beaten; Butter; 8 anchovy fillets; 4 garlic cloves minced; 3 1/2 oz (100 g) prosciutto chopped; 2 tbsp (30 mL) capers; 2 chicken liver chopped; Juice of one lemon; 1/2 cup (125 mL) dry Marsala wine; 8 fresh sage leaves; 6 oz (180 g) Canadian Parmesan cheese sliced; 24 fresh basil leaves

This is the Veal Scaloppini Parmigiana (Scaloppine al Parmigiano) recipe.

Prep: 10 min
Cooking: 10 min

Yields 8 servings

veal scaloppini parmigiana scaloppine al parmigiano

Ingredients

1 2/3 lb (750 g) veal cut in thin slices
Salt and freshly ground black pepper to taste
All purpose flour
4 eggs beaten
Butter
8 anchovy fillets
4 garlic cloves minced
3 1/2 oz (100 g) prosciutto chopped
2 tbsp (30 mL) capers
2 chicken liver chopped
Juice of one lemon
1/2 cup (125 mL) dry Marsala wine
8 fresh sage leaves
6 oz (180 g) Canadian Parmesan cheese sliced
24 fresh basil leaves

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Preparation

With mallet, pound veal lightly until very thin. Salt and pepper to taste. Dredge with flour and soak in beaten eggs.

Heat butter in large skillet, add veal and cook until lightly brown on both sides. Remove veal from skillet and set aside, keeping warm.

If necessary, add a little butter in skillet and cook anchovies, garlic, prosciutto, capers, chicken livers and lemon juice until mixture starts to boil. Stir in Marsala and sage. Mix and cook for 1 more minute. Return veal to skillet and season with salt and pepper. Top each scaloppini with slice of Canadian Parmesan cheese and a few basil leaves. Cook over medium heat, until cheese melts. Remove and serve immediately with cooking juices.