4 vitelloin cutlets
4 thin slices of prosciutto
100 g of mushrooms
100 g of butter or margarine
salt
pepper
1 shot glass of cognac
4 vitelloin cutlets
4 thin slices of prosciutto
100 g of mushrooms
100 g of butter or margarine
salt
pepper
1 shot glass of cognac
Melt the butter in a pan and add the cutlets, letting them brown on both sides and then cook through
Cut the mushrooms into small pieces after washing them well and add them to the pan after removing the cutlets
Add the cognac, salt, pepper, and let it simmer for 5 more minutes
Wrap each cutlet in a slice of prosciutto and drizzle with mushroom sauce
Bake in the oven for 10 minutes.
