Name: Lombartine alla Parmigiana
Yield: 4
Ingredients: 4 Veal cutlets; 2 Tablespoons Olive oil; 1/4 Cup Ham; 2 sprigs Italian parsley; 3 Tablespoons Parmesan cheese; 1/2 Cup Marsala wine; Salt and freshly ground pepper

Leonardo da Vinci's Favorite Veal Recipe

Lombartine alla Parmigiana

Leonardo da Vinci loved to cook and used local farm-to-table ingredients of the season. This wholesome veal cutlet recipe layered with ham and Marsala wine was his favorite before he embraced vegetarianism. Serve the veal with boiled carrots and turnips, buttered and black pepper.

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Servings: 4

Ingredients

4 Veal cutlets (pounded lightly)
2 Tablespoons Olive oil
¹⁄₄ Cup Ham (chopped)
2 sprigs Italian parsley (chopped)
3 Tablespoons Parmesan cheese (grated)
¹⁄₂ Cup Marsala wine
Salt and freshly ground pepper

Instructions

Sprinkle the cutlets on both sides with salt and pepper. Let rest. Heat the butter in a skillet and brown the cutlets slowly on both sides until they are golden.

In a bowl, mix together the ham, parsley and cheese. Spread the mixture over the cutlets and pour in the Marsala wine. Cover the skillet and cook until the steam from the marsala has melted the cheese, about 2 minutes.

Just before serving, splash a little more Marsala wine on top.

Keywords: Italian recipe, Italy, ham, veal, recipe

Lombartine alla Parmigiana