Veal Spiedini a la Gargiulo
from Michael and Shannon Gargiulo
Makes about 4 servings
Ingredients:
4 tablespoons oil
2 lbs veal cutlets thinly sliced scaloppini style
1/2 cup plain breadcrumbs
2 tablespoons parmesan cheese
1 tablespoon finely chopped fresh parsley
2 thin slices of prosciutto ham finely chopped
1 garlic clove minced
1/2 cup white wine
Salt
Pepper
Take the veal cutlets and use a meat mallet to pound them into thinner slices. Season the veal on both sides with ample amount of salt and a dash of freshly ground pepper. Cut into 4x2 inch strips and set aside.
Combine the breadcrumbs, Parmesan cheese, prosciutto, parsley and garlic clove in a mixing bowl.
Warm olive oil in medium frying pan over low heat. Add breadcrumb mixture to the pan and stir until the breadcrumbs are moist and warm, do not overheat. Add more oil if necessary.
Place a dollop of the breadcrumb mixture on top of each veal slice and smooth into a small layer over the veal. Roll the veal slices into a ball and pierce with a metal skewer being careful not to crowd the meat on each skewer.
Place the skewers in a grill pan on medium heat and cook until browned all over, about 3 minutes per side.
After the veal is cooked, pour the wine into the grill pan and whisk until the wine is reduced into a full bodied sauce.
Place 4 or 5 of the veal pieces on a plate and drizzle with the sauce. Add salt and pepper to taste and garnish with parsley.
