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Ingredients
- 1 pound veal for scaloppini, pounded flat
- 1/4 pound prosciutto, sliced very thin
- Marsala wine
- 2 c. mushrooms, sliced
- 1 stick butter
- 8 slices Swiss or possibly Provolone cheese
Method
- Lb.
- the veal thin.
- In a frying pan, saute/fry the mushrooms in 1/4 c. marsala wine and 1/4 stick of butter till browned.
- In another frying pan, heat 1/2 stick of butter and 1/4 to 1/2 c. of marsala wine and saute/fry lightly floured veal for approximately 3 min per side.
- Place the veal in the bottom of a casserole dish.
- Lightly saute/fry the prosciutto in the same pan and then place the prosciutto on top of the veal.
- When the mushrooms are brown, sprinkle over the veal.
- Then place the cheese on top and cover with sauce.
- Bake covered in 350 degree oven for 20 min.
- You may prepare ahead of time and heat later.
- SAUCE: Heat the butter and flour in a saucepan.
- Add in warm lowfat milk and marsala as you beat till smooth.
- Add in the bouillon to make a nice brown color.
