Veal is an ingredient that I have come to appreciate over the past decade or so. Previous to that, it had been a food that I avoided both on menus and in cooking. However, after enjoying a few bites off my husband’s plate at a restaurant at some point in time, I decided it was something to add to my cooking repertoire.
What I have learned about veal is that it is a delicate ingredient that needs to be treated with care. It’s not like a chicken breast, which can be broiled, pan-fried, baked, or grilled with fine results. No, veal needs a gentle hand and careful timing. To keep it tender, it typically needs a light amount of cooking and a sauce. This short amount of cooking time makes it a fine part of a weekday dinner. Being veal, it adds a certain amount of elegance to a midweek meal. At least in my mind it does. Think about it: “We’re having pot roast and gravy tonight.” Eh. “We’re having sautéed veal with a mushroom sauce.” Wow!
Today’s recipe does require a bit more prep than just a quick sauté, so it may be a better Sunday dinner dish.
While not horribly time consuming, you do need to pound the veal cutlets until thin. Then the prosciutto and provolone need to be added, before rolling and securing each with a toothpick.
Follow that with some flouring before searing each. No, it’s not a ton of work, but it also adds more cleanup, which isn’t what you necessarily want on a weeknight.
Here’s my suggestion: If you have a special occasion on a weeknight or a few extra minutes, give this recipe a try. If your weeknights are busy, save this recipe for the weekend. Either way, plan on being wowed by an amazing dish!
- 1 lb. veal cutlets (approx. 8)
- 8 slices prosciutto
- 4 slices sharp provolone
- 1/4 cup flour
- 2 Tb. olive oil
- 1/2 tsp. dried sage
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 2 cloves garlic, minced
- 1/2 cup brandy
- 1/2 cup heavy cream
- Place 1 veal cutlet between layers of plastic wrap; pound until 1/4″ thin.
- Top cutlet with 1 slice of prosciutto and 1/2 slice provolone.
- Roll up tightly and secure with a toothpick; repeat.
- Place flour in a small bowl.
- Gently toss each veal roll in flour.
- Heat oil in large frying pan over medium heat.
- Add veal, turning to cook all sides until brown, about 3-5 minutes total.
- Transfer browned veal to plate.
- Add sage, rosemary, thyme, and garlic to frying pan; saute for 1 minute.
- Add brandy off heat; return to heat (may ignite), and cook for 1 minute.
- Add cream, stirring gently.
- Return veal to pan, and reduce heat to low.
- Allow to simmer for 5-7 minutes, turning veal so all sides are covered with sauce.
- Before serving, remove toothpicks.