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“The first time I tasted a dish very, very similar to this was in Washington, D.C. many years ago and it was love at first bite. The original recipe came from an old Gourmet magazine. Enjoy.......”
READY IN:
30mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 6 ounces veal scallops, pounded 1/4 inch thick between dampened sheets of waxed paper
  • 12 cup flour
  • 1 tablespoon vegetable oil
  • 14 lb thinly sliced prosciutto, cut into 1/4 inch strips
  • 12 lb small mushroom, stems removed
  • 14 cup unsalted butter
  • 12 cup dry marsala

Directions

  1. Dredge veal in the flour shaking off the access.
  2. In a large skillet heat oil over moderately high heat until it is hot but not smoking.
  3. Saute veal about 45 seconds on each side or until browned lightly.
  4. Add prosciutto, mushrooms, butter and Marsala.
  5. Simmer, covered, 15 minutes stirring once.
  6. P,S. I found that 10 minutes was usually enough.

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