Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

DELLA NOTTE'S MEDALLIONS OF VEAL




Source of Recipe


Unico


List of Ingredients





Veal fillet 750 grams (4 pieces)
GALLO olive oil 1 oz.
1/2 cup of white wine
1 cup of broth (chicken or beef)
UNICO Balsamic vinegar 2 oz's
Prosciutto 8 slices
Parmigiana Reggiano 8 slices
Roasted Potatoes
Asparagus
Salt & Pepper to taste
UNICO Roasted Peppers (garnish)


Recipe



Take your thickly cut veal slices and sautee the medallions in Unico olive oil. Pour the white wine and broth over the medallions. Allow the wine and broth to evaporate. Once this has happened, add Unico balsamic vinegar. Place veal medallions on plates, place prosciutto and parmigiano on meat add sauce. Garnish with roasted potatoes and sauteed asparagus.

TIPS:
When cooking the meat preheat the pans well.
When sauteing meat with flour add the flour first

BIOGRAPHY: Nader Romano, Quelle Della Notte, Toronto. Started cooking in Paris France in 1977, Moved to Montreal in 1984 currently with Quelli Della Notte