VEAL SUITCASES PERUGINA
Steps:
- Lay a sheet of plastic wrap out on a work surface. Place a piece of veal on the plastic, and cover with another sheet of plastic. Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick. Repeat with remaining pieces. (The butcher could also do this step.)
- Lay the veal out on the work surface. Top each piece with a slice of prosciutto and then a slice of cheese. Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks. You should have nice little flat pachages about 3 by 2 inches. Sprinkle both sides of the veal with salt and pepper, to taste. Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess.
- Heat the butter and oil in a large skillet over medium-high heat. When the butter foam subsides, add the meat and brown on both sides, turning as necessary. Reduce the heat if necessary to keep the veal from burning. When the packages are golden brown, transfer them to a heated plate.
- Add the Marsala to the pan juices and stir well to release the browned bits on the bottom of the pan. Reduce the heat to low, return the veal to the pan, and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through. Return the veal to the heated plate. Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened.
- To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person. Serve immediately.
CHICKEN SUITCASES PERUGINA
Make and share this Chicken Suitcases Perugina recipe from Food.com.
Provided by AllieOop
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken between plastic wrap to thin (about 1/8 inch thick).
- Top each piece of chicken with a slice of prosciutto and a piece of cheese.
- Fold the chicken over to completely enclose the prosciutto and cheese and secure with toothpicks.
- Sprinkle both sides with salt and pepper.
- Dredge chicken packages in flour.
- Heat butter and oil in a large skillet and brown chicken packages on both sides until golden.
- Transfer chicken to a plate.
- Add the Marsala or broth to the skillet and stir to release the browned bits on the bottom of the pan.
- Add lemon juice and parsley.
- Increase heat and cook sauce for 1 minute until slightly thickened.
- Remove toothpicks from chicken and return to skillet and heat through.
- Serve.
Nutrition Facts : Calories 622.2, Fat 27.4, SaturatedFat 12.6, Cholesterol 158.7, Sodium 515.8, Carbohydrate 11.7, Fiber 0.3, Sugar 1.9, Protein 52.9
HOMEMADE CHICKEN PARMIGIANA
I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!
Provided by Jules203
Categories World Cuisine Recipes European Italian
Time 50m
Yield 3
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
- Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
- To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g
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