Veal Piccata with Emmental Cheese, Pancetta and Sage
Preparation time 30 minutes ·Serves 4
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- Ingredients:
- 4 thinly sliced veal cutlets (1 lb.)
- 8 oz. Emmental cheese
- 8 oz. pancetta (about 8 slices)
- 8 sprigs of rosemary
- 12 sage leaves
- 1 tsp. oil
- salt and pepper to taste
- Sauce:
- 1/4 c. grated Emmental
- 1 shallot
- 1/2 c. dry white wine
- 1 c. cream
- 1 tsp. sunflower seed oil
- salt and pepper to taste
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Preparation:
- Preheat the oven to 400°F for 10 min.
- Cut each veal cutlet in 2 along its length. In a frying pan, heat a small amount of oil and brown the cutlets. Cook each side for about 3 minutes. Season lightly with salt (because the pancetta is salty) and pepper. Put the unwashed pan aside.
Piccata:
- Grease an oven-safe dish and put in the 8 cutlets
- Put a slice of Emmental on each cutlet and top with 2 slices of pancetta. Top each piccata with a sprig of rosemary and sprinkle with sage leaves.
- Put the dish into the preheated oven and bake 10 minutes or until the Emmental has melted and the pancetta is browned.
Sauce
- While the piccata is in the oven, brown the chopped shallot in the frying
pan used for the cutlets. Add the white wine, then pour in the cream and sprinkle
with the grated cheese to bind the sauce. Let the cheese melt and the sauce
thicken before pouring it over the piccata and serving.
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