From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Squeeze lemon juice over each veal slice. Sprinkle lightly with garlic salt and pepper. Spread each slice of veal with cream cheese and sprinkle with parsley. Place a ham slice and a little truffle on four of the veal slices. Place a second veal slice on top and seal the edges of meat by beating edges with the dull side of a knife. Sprinkle with additional garlic salt. Flour lightly and saute in butter until brown, about 10 minutes. Add wine and chicken stock base which has been dissolved in the hot water. Simmer, covered, for 15 minutes. Serve with pan juices poured over veal. I usually serve buttered green noodles sprinkled with Parmesan cheese, artichoke salad and a dry Italian wine with this meal.
SERVES: 4
- 8 slices (3 inches x 4 inches) milk-fed veal, 1/8 inch thick
- Lemon juice
- Garlic juice
- Pepper
- 4 Tablespoons cream cheese
- 2 Tablespoons chopped parsley
- 4 thin slices prosciutto (or boiled ham)
- 1 small black truffle, thinly sliced
- Flour
- 1/4 cup butter
- 1/4 cup dry white wine
- 2 teaspoons powdered chicken stock base
- 1/3 cup hot water
TO PREPARE:
Squeeze lemon juice over each veal slice. Sprinkle lightly with garlic salt and pepper. Spread each slice of veal with cream cheese and sprinkle with parsley. Place a ham slice and a little truffle on four of the veal slices. Place a second veal slice on top and seal the edges of meat by beating edges with the dull side of a knife. Sprinkle with additional garlic salt. Flour lightly and saute in butter until brown, about 10 minutes. Add wine and chicken stock base which has been dissolved in the hot water. Simmer, covered, for 15 minutes. Serve with pan juices poured over veal. I usually serve buttered green noodles sprinkled with Parmesan cheese, artichoke salad and a dry Italian wine with this meal.
SERVES: 4
