Veal Florentine with Mushroom Risotto -

Veal Florentine with Mushroom Risotto

Course Main Course

Cuisine Italian

Keyword Marsala Wine Sauce, Mushroom, Risotto, Veal Chop

Prep Time 1

Cook Time 30

Servings 2

Preheat the oven to 375 degrees F.
Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
Pour the olive oil into an oven safe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes.

While Veal Chops are in the oven, heat the olive oil in a sauté pan over medium-high heat. Add the mushrooms and sauté for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley

Place a bed of Risotto on each serving plate, then add the Veal Chops and finally a generous portion of the Mushroom Marsala Wine Sauce.