Veal Cutlet Rolled with Prosciutto and Mozzarella in a Piccata Sauce

Instructions

• 1. Lay a slice of prosciutto down the entire one side of each piece of veal
• 2. Add slices of mozzarella on top of prosciutto from one end to about 2/3 of the way toward the other end
• 3. Roll veal over top of prosciutto placing them one at a time into flour to lightly dust and slide a toothpick in each one to prevent from unraveling
• 4. Preheat oven to 400
• 5. Using a cast iron pan over medium high heat add the vegetable oil enough to lightly coat the entire bottom of pan waiting for pan to get hot
• 6. Add slices of lemon allowing to slightly brown one each side transferring to a plate and reserve
• 7. Add veal rolls and sear turning every minute until entire roll is seared
• 8. Place veal in oven for 8-minutes or cheese starts to melt out from the side
• 9. Transfer to a plate and cover to keep warm
• 10. Using the same pan over medium heat add garlic and sauté for only 30-seconds
• 11. Add wine increasing heat to medium high to deglaze the pan, 2-minutes
• 12. Add chicken broth and butter stirring allowing to reduce to half
• 13. reduce heat to medium adding capers, lemon, butter stirring for 1-minute
• 14. Return veal rolls to pan and rotate spooning sauce over top
• 15. Place veal onto plate and drizzle sauce over top garnish with sautéed lemon slices

• Servings : 4
• Ready in : 28
• Course : Entrée
• Recipe Type : Veal