Veal Suitcases Perugina Recipes

Steps:

• Preheat oven 400 degrees.
• Tenderize veal to 1/4" thickness.
• Spry large casserole with non stick spray.
• Heat 2 tablespoons of oil in a large skillet, over medium high heat.
• Add onion and garlic, cook until tender, approximately 5 minutes.
• Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
• Simmer for about 20 minutes, stirring often.
• Look for and carefully remove bay leaf.
• Dip veal cutlets into egg and coat with breadcrumbs.
• Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
• Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
• Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
• Before serving, sprinkle with balance of parmesan.

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.