| Level: | Easy |
| Total: | 18 min |
| Prep: | 5 min |
| Cook: | 13 min |
| Yield: | 2 servings |
Ingredients
- 4 (1-ounce) veal medallions
- 2 slices prosciutto
- 2 slices fontina cheese
- Flour, for dusting
- 1/2 cup olive oil, for sauteing
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- Salt and pepper
Instructions
- Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 739 |
| Total Fat | 67 g |
| Saturated Fat | 14 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 75 mg |
| Sodium | 666 mg |
Reviews
Fabulous recipe. We used pheasant instead of veal. Husband is a hunter, and need to use it up. It paired beautifully with the cheese and proscuitto. Absolutely delicious. The sauce just made it over the top amazing!