Ingredients
- Slices of Prosciutto
- 3 cups panko breadcrumbs
- 1 tbl garlic powder
- 2 tsp oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup finely grated Parmesan cheese
- 3 eggs
- 1 cup flour
- 2 lbs veal cutlets
- salt and pepper to taste
- olive oil for frying
- For the sauce:
- 2 tbsp. Butter
- 1 shallot, minced
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp. All Purpose Flour
- 1 c. Low-Sodium Chicken Broth
- 1/2 c. Dry White Wine (I used Chardonnay)
- 3 tbsp Fresh Sage, chopped
Instructions
- In a medium shallow bowl, combine the panko, garlic powder, oregano, salt, pepper, grated parmesan, and set aside. In another medium, shallow bowl, whisk together 3 eggs. Place the flour onto another plate.
- Take one veal cutlet and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining veal cutlets, then season each piece with salt and pepper.
- Set up the breading station so that the veal is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a sheet pan or large plate to hold the breaded veal.
- Take a piece of veal, wrap it in prosciutto and dip it into the flour to coat on all sides, then tap off the excess. Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press down firmly to ensure that each piece is coated completely. Place the veal on the sheet pan, and repeat with the remaining pieces.
- Place in the fridge to firm up for at least 30 minutes – 1 hour.
- Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat until oil reaches 350 degrees. Place 1-3 veal cutlets in at a time, depending on how many your pan can hold. Don’t overcrowd the pan. Cook until golden brown on each side (2-3 minutes per side, depending on thickness), and then remove to paper towels or a rack to drain. Place each piece on a sheet pan and hold in the oven while you cook the remaining pieces and make the sauce.
- In a small sauté pan, melt butter and olive oil over medium heat.
- Add shallot and cook for 1 minute.
- Add flour and stir to make a roux, then add wine and chicken broth. Stir well to combine and get rid of clumps. Use a whisk if necessary. Add sage and season with salt and pepper. Serve sauce over veal cutlets.
