Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana

Mb2g02_veal_pockets_lg

Ingredients in this Recipe

  • 1 cup grated Emmental cheese, plus more for garnish
  • 1/4 to 1/2 cup dry white wine
  • 2 ounces prosciutto cotto, cut into small matchsticks
  • 2 sage leaves
  • 3 tablespoons butter, plus 1 tablespoon
  • 4 veal cutlets, about 2 pounds total, pounded thin by your butcher
  • Flour, for dredging
  • Salt and freshly ground black pepper

Recipe Preparation

See Full Recipe at Food Network

Comments

Share this Recipe


Users Who Saved this Recipe