Veal Scaloppini del Pastore
Cuisine: Italian
Author: Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serve this delicious main course with pasta, polenta or rice and a fine white wine, such as a Pinot Grigio or Frascati.
  • 1/2 Cup butter, divided for use
  • about 1 Cup all-purpose flour, divided use
  • 2 1/2 Cups beef stock or broth
  • salt and pepper to taste
  • 2 Cups Parmesan cheese, grated
  • 1/4 Cup parsley, minced
  • 8 veal cutlets, 4-ounces each, cut in half, for 16 slices
  • 16 slices thinly sliced prosciutto
  • 8 ounces Fontina cheese
  • olive oil, as needed
  • 4 Cups mushrooms, sliced
  • 1 Cup dry white wine
  1. Melt 4 Tablespoons butter in small saucepan; cook until nutty and brown. Add 1/4 cup flour, whisking well. Cook 2 minutes then whisk in stock. Cook to thicken, season with salt and pepper and set aside.
  2. Combine Parmesan cheese and parsley; sprinkle over veal slices. Top with slice of prosciutto. Cut fontina in 16 sticks; place width-wise across veal; roll up and secure with wooden picks.
  3. Heat oil in skillet. Coat veal with seasoned flour; brown in oil. Remove and set aside, removing picks.
  4. Pour off excess oil from skillet; add remaining butter. When hot, add mushrooms and salt and pepper to taste. Cook to soften; add wine and simmer 2 minutes. Add stock mixture and veal. Simmer until cooked through.
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