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Chicken or Veal Romano *

Source of Recipe

Buny


Recipe Introduction

For this recipe, we usually substitute chicken breast that's been sliced thin and pounded out between sheets of seran wrap. Recipe is full of flavor and relatively easy to make .

List of Ingredients

1 1/4 pounds veal cutlet -- cut 1/4 inch thick
8 slices prosciutto or honey ham -- thinly sliced
8 slices mozzarella cheese -- thinly sliced
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper




Recipe

Pound each slice veal to tenderize (can also use chicken breast cut into thin fillets). Layer 1 slice each of ham and cheese on each piece of veal. Roll up and secure with toothpicks or thread. Roll veal or chicken in mixture of seasoned breadcrumbs and Parmesan cheese (seasoned as desired). Heat butter in skillet over medium heat until bubbly. Cook veal in butter, turning occasionally, until browned on all sides. I usually cover with lid to allow steam to help with the cooking process. Cook until meat is no longer pink. Remove meat rolls to a plate for a moment.

To the skillet, add lemon juice to taste, white wine and crushed garlic, along with more butter to taste; sprinkle with salt, pepper, and parsley. Stir well to combine, then return the meat rolls to the pan. Cover and cook over medium-high until sauce is thickened.