Veal Spiedini a la Gargiulo | NBC New York
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Veal Spiedini a la Gargiulo

Updated 7:45 AM EDT, Tue, Mar 24, 2015

Veal Spiedini a la Gargiulo
from Michael and Shannon Gargiulo

Makes about 4 servings

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
 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.

First Published: Dec 21, 2009 4:01 PM EDT

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