Categories: Podcast

Veal Braciole Sorrentino

So the other day I found myself with a few slices of leftover provolone, prosciutto and about 3 ounces of meat sauce. So I came up with a quick and easy recipe. I get my veal from the Restaurant Depot. It comes in a 5LB box frozen in individual 4 ounce packages. There are Depot’s all over the country and to join, you do not haven a restaurant, have a business tax ID. They have unbelievable buys, extremely fresh produce, great if you have a freezer or having a party. I buy bulk parsley, chop it and freeze it, same with peeled garlic. But I digress, on to the recipe

6 4 ounce pieces of veal

6 Slices prosciutto

6 slices provolone

1/2 cup marsala wine

2 Tbsp Olive Oil

2 Tbsp Butter

3 to 4 ounces leftover tomato sauce

2 Tbsp chopped garlic

2 Tbsp Chopped Parsley

Flour for dredging

Mushrooms ( Optional )

Pound the veal thin. Layer the garlic, parsley, prosciutto and provolone. Roll the veal and tie with butcher’s twine. Dredge in seasoned flour. Add the oil and butter to frying pan large enough to hold the veal and brown at medium heat. Once browned on all sided, remove the veal and deglaze the pan with the Marsala. Add the tomato sauce and veal back to the pan, cover and simmer for about 10 minutes.

Mangia

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