Veal Alla Romano

[BakersDozen]

* Exported from MasterCook *

Veal Alla Romano

Recipe By : Leona Teodori - Penpal
Serving Size : 0 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices boneless veal scallops -- pounded paper thin
Flour
Salt and freshly ground black pepper
1/3 cup butter
1/2 cup dry white wine
1/4 cup tomato sauce
2 cups chicken broth (about)
2 tablespoons fresh lemon juice
8 ounces Mozzarella cheese -- sliced
8 thin slices Prosciutto ham

Dust veal with flour, salt and pepper; place in a large skillet with
melted butter. Brown veal quickly on both sides; remove veal to shallow
baking pan. Sprinkle 3 tablespoons flour into skillet drippings. Stir in
wine, tomato sauce, chicken broth, lemon juice, salt and pepper to taste.
Cook over low heat, stirring until sauce thickens. Place one slice of
Mozzarella and one slice proscuitto over scallop. Bake in preheated 375 F.
oven 10 minutes, until cheese is melted.
Serve at once on heated platter. Spoon sauce on top.

Serves 4





- - - - - - - - - - - - - - - - - -

 

[buckytom]

thanks for the recipe 13 !!!!! this looks really good. my wife and i make a version of this with thin chicken breasts.

also, you could add a thin slice of breaded eggplant between the prosciutto and the veal, and you have one of my favorite dishes called veal sorrentino.

 

[lyndalou]

All of Bakersdozen's recipes look great. Keep 'em coming. Buckytom, do you fry the breaded eggplant before you add it to the dish?

 

[buckytom]

yes lyndalou. the eggplant is very lightly breaded and fried, then placed atop floured and browned veal scallopini, then slices of prosciutto, mozzarella, and it is baked in the brownish tomato sauce.

 

[lyndalou]

Thanks, buckytom. I'm gooing to make this for sure.

 

[buckytom]

when basil is in season, put a coupla leaves in the layers as well. hmmm, never added the lemon juice before, gonna have to try that.
this is a dish that is relatively simple but looks great and impresses people because it looks complicated.
and like i said, these recipes work equally as well with chicken "scallopini", or really thin pounded out breasts. the cool thing about chicken is you can make huge slices, so you can make layers and then roll them for a different effect.

 

[BakersDozen]

Yum....your version sounds wonderful Buckytom...I will definately be trying it. Love eggplant and always looking for new ways to use it. Thanks!