Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!
Was this review helpful?
9 users found this review helpful
Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they...