Since my heritage is ¼ Italian (Neapolitan), I figured I’d share one of my favorite Italian recipes. Veal Scaloppine alla Marsala is quite popular in Italian restaurants, but you rarely find it in the home kitchen. This is a technique that is easy, light and delish!! As always, if you try any of these, I demand feedback!

2 to 2 ½ pounds veal cutlets
All-purpose flour
12 tablespoons sweet butter
6 tablespoons extra-virgin olive oil
8 slices of imported Italian prosciutto, diced (don’t use any of the domestic crap)
2 large garlic cloves, mashed and minced
2 teaspoons crumbled dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup fine Marsala wine or sherry
4 cups white mushrooms, stemmed and sliced
½ cup fresh Italian flat leaf parsley, leaves only, chopped fine

Pound veal cutlets thin and sprinkle with flour on both sides. Shake off any excess flour. Place butter and olive oil in a large skillet and heat. Add the veal slices and the prosciutto. Sauté for three minutes, then turn and add garlic, rosemary, salt & pepper. Cook for two more minutes. Add the wine, cover and sauté for three minutes. Uncover the skillet and add the mushrooms and parsley and cook slowly for six minutes longer. Serve with a green salad and/or a side of pasta.

This recipe also works well with chicken.