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!
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
- Lightly pound the veal with a meat mallet to tenderize.
- Dust veal scaloppini with flour.
- Heat the olive oil in a large skillet.
- Add veal and cook for one minute each side.
- Remove veal and keep it warm.
- In the same skillet, add shallots and cook for two minutes until transparent.
- Add prosciutto and cook more.
- Add mushrooms and sage. Cook for two minutes.
- Add wine and let reduce by half.
- Add truffle and veal stock.
- 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.)
- Place veal on two plates and cover with sauce.
|Nutrition Facts (by serving)|
|Calories from fat||44%|
|Saturated fat (grams)||6|