Ingredients with Measurements:
- 4 capretta steaks (about 6 oz each)
- 4 slices of prosciutto
- 4 slices of fresh mozzarella cheese
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 tbsp butter
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the capretta steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Season the flour with salt and pepper, and dredge the capretta steaks in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat. Add the capretta steaks and cook for 2-3 minutes on each side, until browned.
5. Remove the capretta steaks from the skillet and place them in a baking dish. Top each steak with a slice of prosciutto and a slice of mozzarella cheese.
6. Pour the chicken broth and white wine into the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.
7. Pour the broth mixture over the capretta steaks in the baking dish.
8. Bake the capretta steaks in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
9. Remove the capretta steaks from the oven and let them rest for a few minutes.
10. In a small saucepan, melt the butter over medium heat. Stir in the chopped parsley.
11. Drizzle the parsley butter over the capretta steaks and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 23g
Carbohydrates per serving: 7g
Protein per serving: 45g
Substitutions for ingredients:
- Capretta steaks can be substituted with veal or pork cutlets.
- Prosciutto can be substituted with cooked bacon or ham.
- Mozzarella cheese can be substituted with provolone or fontina cheese.
Variations:
- Add sliced mushrooms to the skillet when cooking the capretta steaks.
- Use red wine instead of white wine in the broth mixture.
- Top the capretta steaks with sliced tomatoes before adding the prosciutto and mozzarella cheese.
Tips and tricks:
- Make sure to pound the capretta steaks evenly so they cook evenly.
- Use a meat thermometer to ensure the capretta steaks are cooked to an internal temperature of 145°F.
- Let the capretta steaks rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover capretta steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the capretta steaks, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the capretta steaks on a bed of sautéed spinach or roasted vegetables.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted potatoes or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the capretta steaks are sticking to the skillet, add a little more olive oil.
- If the cheese is not melting, place the baking dish under the broiler for a few minutes.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Cook the capretta steaks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Capretta is a traditional Italian dish made with goat meat. It is often served with prosciutto and mozzarella cheese.
Flavor profiles:
Savory, salty, and cheesy.
Serving suggestions:
Serve with a glass of red wine and crusty bread for a complete meal.
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Region: Italian