Paula Lambert’s Veal Suitcases Perugina
8 veal scaloppine, about 3 ounces each
8 very thin slices prosciutto, about 1/4 pound
8 ounces fresh mozzarella, sliced into 8 slices
Salt to taste
Freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup dry Marsala wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced flat-leaf parsley (Italian parsley)
Lay plastic wrap out on a flat surface. Place a piece of veal on the plastic and top with another piece, Pound the meat with a meat pounder or other flat utensil. The veal should be uniformly 1/8-inch thick. Repeat with the remaining pieces. The butcher could also do this step.
Lay all of the pounded meat out on a flat surface. Top each piece of meat with a slice of prosciutto, and then a slice of cheese. Fold the veal over to completely enclose the prosciutto and the cheese and secure with toothpicks. You should have nice little flat packages, about 3 by 2-inches. Sprinkle both sides of the veal with salt and pepper. Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess.
Heat the butter and oil in a large skillet over medium-high heat. When the butter foam subsides add the meat and brown on both sides, turning as necessary. Reduce heat if needed to keep from burning. When the packages are golden brown remove them to a heated plate. Add the Marsala to the pan juices and stir well to release any residue on the bottom of the pan. Reduce the heat to low. Return the veal to the pan and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through. Remove the veal and place on a serving platter. Add the lemon juice and parsley to the pan,
increase the heat and cook for a minute until the sauce has thickened.
At serving time remove the toothpicks and serve 2 “little suitcases” drizzled with the sauce per person.
Serves 4
Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.
