Veal Piccata with Emmental Cheese, Pancetta and Sage

Description

Preparation time 30 minutes
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Ingredients

At a glance
Cheeses
Course
Pressed Cooked Cheeses
Occasions
Serves
4

* 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

Methods/steps

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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