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Vincente's Veal Louisa




Source of Recipe


the web


List of Ingredients




1 large very tender Veal Cutlet, pounded thin
3 slices smoked Fontana Cheese
1/2 pound fresh mushroom caps
1/2 pound sliced mushrooms
2 slices Prosciutto, chopped
2 whole Garlic cloves
1/2 cup good white wine
2 tbsp. butter
1 tbsp. olive oil

Recipe



In saute pan, melt butter with olive oil over medium heat. Dust veal cutlet with flour and add the pan, along with garlic, mushroom caps, Prosciutto and sliced mushrooms.

Add white wine, and cook 5-6 minutes to reduce wine into white sauce. Top with Fontana Cheese when finished.

Add fresh black pepper to taste.