Using a smooth meat mallet, pound cutlets lightly between 2 sheets of wax paper to 1/4 inch thick. Pat dry with paper towels. Combine salt, pepper, and flour. Dredge veal in flour mixture and shake off excess.
In a large skillet, heat 3 T butter and oil. When very hot, add veal and brown 2 minutes on each side. Transfer to a heated baking sheet and keep warm.
Reduce heat and add 2 T onions to skillet. Saute 1 minute. Remove skillet from heat and add wine. Cook over high heat for 2 minutes or until liquid reduces by half. Scrape brown bits from bottom and sides of skillet. Reduce heat and slowly stir in 1 1/2 cups cream. Cook and stir over high heat until sauces reduces by half. Keep warm. In a separate skillet, melt remaining 4 T butter. Add remaining 2 T onions and saute 1 minute. Add mushrooms and saute 3 t o4 minutes or until all moisture evaporates. Add remaining 1/2 cup cream.
Cook and stir over high heat for 4 minutes or until cream reduces by half. Combine cheeses. Divide mushroom mixture evenly among cutlets. Top each with a slice of prosciutto and sprinkle with cheese mixture. Broil 2 to 3 minutes or until cheese browns. Transfer cutlets to warmed plates. Top with cream sauce and serve immediately.
Originally Submitted
2/17/2010
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