Vitello Bocce Veal Medallions With Prosciutto Mozzarella Food

VEAL CUTLETS WITH PROSCIUTTO AND MOZZARELLA

Steps:

• In a deep pan, saute chopped onion and minced garlic in olive oil over medium heat until fragrant, about 3 minutes. Add halved cherry tomatoes, salt, pepper, basil and crush red pepper. Simmer, covered, over low heat for 25 minutes, stirring occasionally.
• Add 1/4 cup white wine, simmer 5 minutes, uncovered. Add 1/2 cup heavy cream and heat (do not boil). Cover and keep warm.
• Preheat oven to 350 degrees.
• Pound veal to 1/8-1/4 inch thick and cut into 4-5 pieces. Pat dry and set aside.
• In shallow bowl, mix flour with salt and pepper. In second shallow bowl, lightly beat the eggs. In third shallow bowl, mix breadcrumbs, basil, salt and pepper. Line the bowls in order with platter at the end.
• Dredge veal cutlet in flour to coat, shaking off excess. Dip it in egg, allowing excess to drip off. Dip in breadcrumbs, making sure that both sides are covered. Repeat egg and breadcrumb steps. Place prepared cutlets on platter.
• Heat shallow layer of vegetable oil in pan over medium heat. Add cutlets in batches to prevent over-crowding of the pan. Cook 2-3 minutes each side, until golden. Set aside on baking sheet.
• Layer prosciutto and mozzarella slices on cooked cutlets. Place baking sheet in oven until cheese melted, about 10 minutes.
• Pour tomato-cream sauce over cutlets and serve hot.

VITELLO BOCCE-- VEAL MEDALLIONS WITH PROSCIUTTO & MOZZARELLA

Steps:

• Over high heat, preheat a sauté pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
• Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Sauté until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato purée, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
• Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
• Suggested wines:.
• 2002 Frescobaldi Nippozano Riserva Chianti.
• 2000 Franco Fiorina Barbaresco.