Veal cutlets with prosciutto
Prep Time
Cooking Mode
2 tbsp. tbsp. olive oil
4 Quebec Milk-Fed Veal cutlets, about 120 g each
16 slices of prosciutto
2 cups cup tomato sauce homemade or commercial
1 cup cup shredded mozzarella
¼ cup cup grated Parmesan cheese
8 to 10 fresh basil leaves, chopped
To taste salt and pepper
2 tbsp. tbsp. olive oil
4 Quebec Milk-Fed Veal cutlets, about 120 g each
16 slices of prosciutto
2 cups cup tomato sauce homemade or commercial
1 cup cup shredded mozzarella
¼ cup cup grated Parmesan cheese
8 to 10 fresh basil leaves, chopped
To taste salt and pepper
Directions
1Preheat oven broiler.
2Heat oil in a skillet over medium-high heat. Sear veal cutlets on each side. Transfer to a baking dish.
3Equally divide the prosciutto onto the cutlets. Top with tomato sauce. Add the mozzarella and Parmesan cheese.
4Broil for 2 to 3 minutes, or until cheese is melted and lightly grilled.
5Right before serving, sprinkle with chopped fresh basil and season to taste.
6Serve with pasta and your choice of green vegetable.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note