Veal Florentina



4 (1-ounce) veal medallions
2 slices prosciutto
2 slices fontina cheese
Flour, for dusting
1/2 cup olive oil, for sauteing
1 cup sliced mushrooms
1/2 cup Marsala wine
Salt and pepper

1. Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour.
2. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.

Yield: 2 servings

Recipe courtesy Janet Sossi Belcoure, Roma Cafe - Detroit, MI