In a glass bowl, mix the parmesan, parsley, lemon zest and garlic.
Put a slice of prosciutto or ham on each cutlet.
Spread the parmesan mixture on each cutlet and season.
Roll the cutlets and close with a toothpick.
In a pan, brown the cutlets in butter and oil.
Add the wine and bring to a boil. Simmer, covered, for 25 to 30 minutes.
Remove the cutlets and keep warm.
Reduce cooking juices by half and add the tomato paste. Mix thoroughly.
Top the veal with the sauce and serve.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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