Veal Suitcases Perugina
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt2 tbsps
Unsalted Butter2 tbsps
Virgin Olive Oil (extra)1 cup
Marsala (dry)2 tbsps
Parsley (minced fresh flat-)Directions:
1
Lay a sheet of plastic wrap out on a work surface
2
Place a piece of veal on the plastic, and cover with another sheet of plastic
3
Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick
4
Repeat with remaining pieces
5
(The butcher could also do this step
6
) Lay the veal out on the work surface
7
Top each piece with a slice of prosciutto and then a slice of cheese
8
Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks
9
You should have nice little flat pachages about 3 by 2 inches
10
Sprinkle both sides of the veal with salt and pepper, to taste
11
Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess
12
Heat the butter and oil in a large skillet over medium-high heat
13
When the butter foam subsides, add the meat and brown on both sides, turning as necessary
14
Reduce the heat if necessary to keep the veal from burning
15
When the packages are golden brown, transfer them to a heated plate
16
Add the Marsala to the pan juices and stir well to release the browned bits on the bottom of the pan
17
Reduce the heat to low, return the veal to the pan, and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through
18
Return the veal to the heated plate
19
Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened
20
To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person
21
Serve immediately