VEAL SUITCASES PERUGINA
Steps:
- Lay a sheet of plastic wrap out on a work surface. Place a piece of veal on the plastic, and cover with another sheet of plastic. Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick. Repeat with remaining pieces. (The butcher could also do this step.)
- Lay the veal out on the work surface. Top each piece with a slice of prosciutto and then a slice of cheese. Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks. You should have nice little flat pachages about 3 by 2 inches. Sprinkle both sides of the veal with salt and pepper, to taste. 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 the heat if necessary to keep the veal from burning. When the packages are golden brown, transfer them to a heated plate.
- Add the Marsala to the pan juices and stir well to release the browned bits 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. Return the veal to the heated plate. Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened.
- To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person. Serve immediately.
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Shakur K40
[email protected]This dish was a bit too bland for my taste.
Gurya Hashir
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out very well.
Syed agha sab Agha
[email protected]This dish is a great way to impress your guests.
Goddess Queen
[email protected]I would definitely recommend this recipe to anyone who loves veal.
Mohamed Ehap
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Jordonne Joseph
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it all up.
Roshan Iqbal
[email protected]This dish is perfect for a romantic dinner.
Lala shami Lala shami
[email protected]I'm not a very experienced cook, but I was able to follow the recipe and make this dish without any problems.
Md nirob Hossain
[email protected]This dish was a little too rich for my taste, but it was still very good.
SHAHRUKH REHMAN
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Haiderkhanjan 03
[email protected]This dish is definitely a special occasion meal. It's a bit time-consuming to make, but it's worth the effort.
Dewasmika Costha
[email protected]I'm not a big fan of veal, but I loved this dish! The sauce was incredible.
Evenet Makukule
[email protected]I had some trouble finding veal, so I used beef instead. It turned out just as good!
Guy Roland Kalou Djollo (Boutique RSC)
[email protected]The sauce was a bit too salty for my taste, but overall the dish was very good.
Micari Dawson
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Sultan Jutt
[email protected]This dish was a bit more challenging to make than I expected, but it was worth it! The end result was a delicious and impressive meal.
Sajal Kashif
[email protected]I followed the recipe exactly and it turned out perfectly. The veal was cooked to perfection and the sauce was amazing.
Roselyn Abugri
[email protected]This dish was absolutely delicious! The veal was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again!