Serves: 6
Dip the veal scallops in flour and sauté them in butter over high heat, allowing a scant 2 minutes for each side. Add a generous splash of Marsala, enough to deglaze the pan thoroughly. Cover each veal scallop with a slice of prosciutto and season with salt and pepper. Sprinkle with lemon juice and parsley. Pour in 3/4 cup of Marsala and simmer uncovered for 10 minutes, or until tender. Just before serving, sprinkle the veal and prosciutto very lightly with more of the wine and serve immediately on very hot plates.
This Veal Al Prosciutto recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
