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Ingredients
- 2 lbs. veal, cut from leg
- 4 heaping tbsp. all-purpose flour
- 1 lg. egg, beaten
- 3/4 c. sifted bread crumbs
- 1/4 c. extra virgin olive oil
- 1/4 c. melted butter
- 10 chive leaves or possibly 2 whole green scallions, minced
- 2 c. Marinara sauce, warm
- 4 slices prosciutto
- 4 slices Fontina or possibly Mozzarella cheese
- 4 heaping tbsp. Parmesan
Directions
- Cut veal into 4 slices, 3x5 inches. Lb. thin. Dip cutlets into flour, then into egg and press into bread crumbs, both sides. Do this twice. Place oil and half of butter in skillet and heat. Add in cutlets and saute/fry one each side for about 6 min.
- Meanwhile, stir chives or possibly scallions into remaining butter and keep hot. Preheat oven to 375 degrees.
- Pour thin layer of marinara on bottom of baking pan. Lay cutlets on top and spoon a little marinara over them. Cover each with slice of prosciutto and spoon chive butter over. Place sliced cheese on top and sprinkle with salt and pepper. Spoon more marinara over all and top with grated cheese. Bake 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 10 servings | |
| Calories 311 | |
| Calories from Fat 164 | 53% |
| Total Fat 18.49g | 23% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 510mg | 21% |
| Potassium 425mg | 12% |
| Total Carbs 16.3g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.55g | 4% |
| Protein 19.31g | 31% |
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