Best Chef Club
Chef Rece's Recipe of the month
Chef Rece's Veal Parmesan with Prosciutto
Ingredients
Amount Ingredient Preparation
1/2 pound veal sliced thin, pounded thin 1/8 inch thick
1 each shallot minced
1 each garlic clove minced
1/2 cup white wine
1/4 cup prosciutto cut into 1-inch long strips
3 tablespoons olive oil
1 x parmesan, Parmigiano-Reggiano cheese, grated freshly grated
1 x flour, all-purpose
1 x white pepper
1 x parsley leaves chopped
Directions
Sprinkle pepper on both sides of the veal and roll in flour.
Put oil in skillet and heat to medium-high.
Add prosciutto and cook for 1 minute.
Add veal and cook for 1 minute on each side.
Remove the veal and set it aside.
Scrape sides of skillet. (with fire off )
Add shallot and garlic and saute for 1 minute.
Pour in the wine, stir, set to high, and reduce fluid for 3-5
minutes.
Set heat to medium and add veal to pan for another minute
without turning.
Arrange veal on a dinner plate with prosciutto on top of each
piece.
Drizzle liquid over the veal and sprinkle with parmesan cheese.
Add a touch of parsley and serve.
Great with cold-pasta salad, or a simple green salad with
vinegar and oil
Rece's Brownies
5 squares of unsweetened baker's chocolate
1/3 cup conlona oil
1/3 cup applesauce
1 cup Reese's peanut butter cups
1 tsp. vanilla
2 cups sugar
10 egg whites
1 cup flour
1/2 cup chopped peanuts
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Preheat oven to 350F
Mix all ingredients into the chocolate ( melted ) mix well then add the flour and mix till semi-smooth, pour into a 13 x 9 pre-greesed pan , and bake for 25 min.
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Chef R.Rainwater, Tampa Bay's Best