1 pound of veal cutlets thinly sliced
¼ pound thinly sliced Mike's Deli imported prosciutto
6 shallots
½ pound fresh shitake mushrooms
¼ cup fresh green peas
1 tablespoon diced garlic
salt & pepper


Peel and chop shallots into small dice.
With a paper towel clean shitake mushrooms and remove their stems
. Save stems for another purpose.
Julienne the mushroom caps.
Stack the prosciutto slices on top of one another and cut into thin strips then cut the strips into ½ inch pieces.
Also cut the veal into smaller pieces (escallops).
Heat a large sauté pan add 1 tablespoon of oil, the diced shallots and the prosciutto.
Allow this to cook 2 minutes.
Then add the mushrooms, garlic and the veal escallops, reduce heat and allow this to cook at medium heat for 15 minutes or until meat is cooked through. Plate with potatoes or rice.