Vitello “Dolce Vita” (Veal with Ham, Mushrooms, Sage and Wine Demi-Glace) from Tampa’s renowned Donatello (featured in my book)

Vitello Dolce Vita- a signature recipe at Tampa’s renowned Donatello for over 30 years!

This is an absolutely delicious dish, and pairs well with jumbo asparagus, and a glass of red wine, such as Belcolle Dolcetto d’Alba from Italy (shown below). Purchase top quality milk-fed veal scaloppine or cutlets, (you may also substitute chicken breasts or thighs for the veal if you prefer) and in minutes you can prepare a delicious meal and dine at home like you are in a four-star restaurant!

Serves two

Ingredients:

12 ounces veal scaloppini (2 6-ounce cutlets or several smaller veal medallions)

all-purpose flour to coat veal

2 tablespoons olive oil

1 tablespoon chopped shallots

2 ounces julienned prosciutto cotto (Italian cooked prosciutto, or a good quality cooked ham of your choice)

2 ounces julienned Portobello mushrooms

4 fresh sage leaves

2 ounces white wine

1 teaspoon black truffle shaving

¾ cup brown veal stock

1 ounce chilled butter

Instructions:

1. Lightly pound the veal with a meat mallet to tenderize.
2. Dust veal scaloppini with flour.
3. Heat the olive oil in a large skillet.
4. Add veal and cook for one minute each side.
5. Remove veal and keep it warm.
6. In the same skillet, add shallots and cook for two minutes until transparent.
7. Add prosciutto and cook more.
8. Add mushrooms and sage. Cook for two minutes.
9. Add wine and let reduce by half.
10. Add truffle and veal stock.
11. Place veal in the sauce with the chilled butter. Cook for two minutes. (*For weight-loss or dietary purposes, may omit or reduce the amount of butter.)
12. Place veal on two plates and cover with sauce.