Crab Cakes with Lemon Herb Aioli

Veal Cutlets with Prosciutto, Parmigiano-Reggiano and Marsala

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We love Italian cooking and things that are simple yet have great flavors.  This recipe is very easy to prepare yet the depth of flavors are just yummy.  To complete the dish just add something green like asparagus or steamed broccoli.  Recipe serves 4 people.  Inspired by Biba’s Taste of Italy

Prep Time: 5 min; Cook Time: 20 min


  • 2 Large Eggs
  • Salt
  • 1 ½ Cups Panko Bread Crumbs
  • ¾ Cup Parmigiano-Reggiano Grated
  • 8 Cutlets Veal Scaloppini (if you prefer you can use turkey cutlets)
  • 5 Tbsp. Unsalted Butter
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ Cup Marsala Wine
  • ½ Cup Chicken Broth
  • ¼ Cup Heavy Cream (or as I use these days canned milk but not condensed)
  • 8 Prosciutto - Thin Slices


  1. Preheat oven to 375 degrees.
  2. Beat eggs with salt in a bowl.  Mix panko bread crumbs with ¼ cup Parmigiano-Reggiano.
  3. Dip veal in egg, let excess drip off; then dredge in panko bread crumbs and press firmly down to make sure it sticks.
  4. Heat 2 tablespoons butter and oil together in large sauté pan and cook until golden brown over medium heat on both sides (2-3 minutes per side). Cook cutlets in batches if needed.
  5. Transfer cutlets to paper towels.
  6. Add remaining butter (1 tablespoon), Marsala wine, broth and cream to sauté pan.  Stir to loosen browned bits and simmer 2-3 minutes.
  7. Spray baking dish with nonstick spray large enough to hold cutlets.
  8. Place cutlets in single layer with a slice of prosciutto on top of each, and sprinkle remaining Parmigiano-Reggiano on top.  Spoon sauce around cutlets and cover with lid or aluminum foil and bake 5-6 minutes until cheese melts.
  9. Serve cutlets immediately with sauce spooned on top.

Remember to serve with your favorite J2 Pinot Noir Wine or J2 Sauvignon Blanc. From our family to yours, please enjoy!