ezRecipe-Zee: Cooking Recipe: How to make Veal Streginbocca

Veal Streginbocca

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Date Added:	April 15, 2008
Calories:	650
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

4                   veal cutlets - (4 oz ea)
4     slices        prosciutto
4                   leaves fresh sage
                    Flour
6     tablespoons   extra-virgin olive oil
6                   button mushrooms
1     tablespoon    tomato paste
1/4   cup           Strega liqueur
                    Salt
                    Freshly-ground black pepper
1/4   cup           finely-chopped flat leaf parsley
                    Toothpicks

Directions: one line for each direction. When saved the lines will be numbered.

Lay out the pounded veal cutlets and season each with salt and pepper. Lay out one piece of prosciutto on each cutlet. Then, lay a sage leaf on each cutlet. Fold each cutlet in half and secure with a toothpick. Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.
In a 12- to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the cutlets to the pan and cook until golden brown. Turn each cutlet over and add the mushrooms. Continue cooking until the mushrooms are cooked through and slightly golden brown. Add the tomato paste and cook for 1 minute. Add the Strega and cook until all liquid has reduced to 1/3. Season with salt and pepper, add the parsley, and serve immediately.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 650

Calories from Fat 55.3%

Total Fat

39g

Cholesterol

159mg

Sodium

6149mg

Carbohydrate

Dietary Fiber

Protein

65g

Points 16

Exchanges: 9 Lean Meat

Rating: ()

Added On: April 15, 2008

* MARIO EATS ITALY with Mario Batali - (Show # IT-1B12) - from the TV FOOD NETWORK