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Sliced Veal with Parsley

The Chef Project
2 servings
Prep info
20 min prep + 15 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
Mains - Misc


  • 1 prosciutto (slice, about 1/8" thick)
  • 1 T minced parsley
  • 3/4 lb thinly sliced veal
  • 1 T Flour (Plain)
  • Salt (Table)
  • pepper
  • 2 T butter (unsalted)
  • 1/4 c beef stock
  • 10 g butter (unsalted) (2tsp)
  • 1 t lemon juice
  • lemon slice (for garnish)
  • parsley sprigs (for garnish)


Slice the proscuitto slices widthwise to obtain matchstick-sized pieces.  Mince the parsley.

Wet a broad-bladed knife with cold water, and gently pound the veal slices to thin them, taking care not to punch through them.  Put the flour, a pinch of salt, and a grind of pepper into a bag.  Pat the cutlets dry, put them into the bag (one at a time) and shake the bag to flour them.

Melt 2T butter in a skillet and saute the proscuitto slivers for about five minutes.  Turn the heat to high and add the veal, turning the slices as soon as their undersides are done (you want to cook them rapidly, before they give off a great flood of water).  As soon as the slices are done, remove them to a serving dish and keep them warm.  Return the pan to the fire, add teh broth, and stir up the drippings that have stuck to the bottom of the pan with a wooden spoon.  Let the juices cook down a little, then remove the pan from the fire and stir in the remaining butter, the lemon juice, and the parsley.  Pour the sauce over the meat and serve, with the lemon and parsley as garnish.


SJ Note 19 Dec 2011: This was pretty good, but we've decided we don't like veal enough to fuss with it - we prefer the bolder flavor of beef.  Feel free to omit the proscuitto (we actually used Parma ham since we had some on hand); it seemed weird, a random addition, and overpowered the taste of the veal if eaten in the same bite with it.  If you do leave them in, do note that 5 minutes is way too long to cook them.  I didn't use a knife to pound the veal, I used a regular meat mallet, worked fine.  I think dredging the veal in the flour would have been far easier and produced more consistent results.  There was at least twice as much juice as we needed, so you might feel like paring down the liquids in this recipe.  A good simple recipe to see if you like veal, though.