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Stunning plated serving of Breaded Veal Sinatra with Swiss & Salami, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Breaded Veal Sinatra with Swiss & Salami

A tribute to the old-school Italian kitchen featuring thin scallopini stuffed with Swiss cheese, salami, and sage, pan-fried and glazed in a rich Marsala mushroom reduction.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Stuffed Scallopini
  • 4 thin slices veal cutlet, about 5 to 6 ounces
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 4 thin slices Swiss cheese
  • 2 thin slices salami, cut in half
  • 6 to 8 sage leaves
The Breading & Sear
  • 1 cup all-purpose flour
  • 1 large egg, beaten with 1 tablespoon water
  • 2 tablespoons olive oil
  • 2 tablespoons butter
The Marsala Mushroom Sauce
  • 1 large shallot, peeled and finely diced
  • 1 pint white mushrooms, sliced
  • 1 cup Marsala wine
  • 1 cup beef stock
  • 2 tablespoons butter

Method
 

Prep & Stuff the Scallopini
  1. Place the veal slices between two pieces of parchment paper. Use a meat mallet to pound to about ¼-inch thickness.
  2. Season with salt and pepper.
  3. Place one slice of veal on your work surface.
  4. Top with a slice of cheese followed by a slice of salami.
  5. Add sage and a second slice of cheese.
  6. Place a slice of veal on top. Smush down gently.
  7. Repeat with the remaining ingredients. You will have two “veal sandwiches”!
The Breading & Sear
  1. Add the flour to a shallow bowl.
  2. Whisk the egg with the water.
  3. Dredge the sandwiches in the flour, coating both sides.
  4. Gently shake off excess flour and dip into the egg, again coating both sides.
  5. Shake off the excess egg and dredge once more in the flour.
  6. Transfer the veal to a plate.
  7. Heat 2 tablespoons of both olive oil and butter in a skillet on medium-high.
  8. Once the butter is bubbling, add the veal. Cook until golden brown on one side, about 2 to 3 minutes.
  9. Flip and cook until golden, another few minutes. Transfer to a platter.
  10. Add the shallot and mushrooms to the skillet. Cook until the shallot pieces are soft and the mushrooms are golden brown, about 3 to 5 minutes.
  11. Season with salt and pepper.
The Marsala Reduction
  1. Pour in the wine. Reduce the heat to medium and simmer until the liquid is reduced by half, about 3 minutes.
  2. Pour in the beef stock and reduce it again. The sauce should be thick and syrupy.
  3. Add the veal back to the sauce.
  4. Swirl in the remaining 2 tablespoons butter.