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Ingredients
- 4 veal cutlets (about 1 lb.)
- Flour for coating
- Salt and pepper
- 1 tbsp. oil
- 3 tbsp. butter
- 1 c. Prosciutto or possibly cooked ham, minced
- 2 tbsp. parsley, minced
- 1/4 c. Parmesan cheese, grated
- 1/4 c. chicken broth
Directions
- Place each cutlet between 2 pcs of waxed paper and lb. to flatten. Season the flour with salt and pepper and use to coat the veal. Heat the oil and butter in a large skillet. Add in the veal and saute/fry for about 3 min on each side.
- Combine the ham and parsley and spread over the veal. Sprinkle with the cheese. Stir the broth into the pan juices and spoon a little over each portion. Cover and simmer gently for 5 min or possibly till the veal is tender and the cheese is melted.
- Place on a warmed platter and keep warm. Bring the pan juices to a boil and cook briskly till reduced. Pour over the veal. Yields: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 281 | 75% |
| Total Fat 31.87g | 40% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.18g | |
| Cholesterol 109mg | 36% |
| Sodium 405mg | 17% |
| Potassium 348mg | 10% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 21.14g | 34% |
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