Recipe of the Week


Prep Time:1 Hour
Yields:4 Skewers

In the month of July, every Thursday Chef John Folse is “Stirrin’ It Up” with kids from all around the Baton Rouge area. Michael Prados of Baton Rouge is 11 years old and has already made a name for himself as a junior food critic in the area. Michael and his family love to cook and enjoy spending time together in the kitchen. They serve these veal skewers with pasta and a simple tomato sauce.  

4 veal cutlets (scaloppini)
salt and pepper to taste
¼ cup chopped Italian parsley
¼ cup chopped sage
8 thin slices of prosciutto
4 tbsp unsalted butter
Olive oil

Note: Soak skewers in water for at least 30 minutes to prevent skewers from burning. Cut each veal cutlet into 4 pieces. Season to taste using salt, pepper and Italian parsley. Place sage and prosciutto on each piece and roll jelly-roll style. Skewer each piece 4 to skewer. Heat oil and butter in sauté pan. Sauté skewers for 10 minutes turning frequently. Serve with your favorite pasta and tomato sauce!

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