Veal Scallops with Prosciutto and Fontina (Scaloppine Val d'Aostana)
 
Author:
Recipe type: Veal
Serves: 4
Ingredients
  • 1/3 Cup unbleached all-purpose flour
  • fine sea salt, to taste
  • 2 large eggs
  • 1 teaspoon fresh lemon juice
  • 1 Cup dried bread crumbs
  • 1 pound veal cutlets (cut from the top round)
  • 4 Tablespoons butter
  • 1/4 pound prosciutto
  • 1/4 pound Italian Fontina cheese; thinly sliced
  • 1 small radicchio head; separated into leaves
Instructions
  1. Mix the flour and salt together on a plate. In a shallow bowl, lightly beat the eggs and lemon juice together with a fork. Spread the bread crumbs on a plate.
  2. Pound the veal slices with a meat pounder so that they are 1/4 inch thick. Be careful not to tear the meat. Dry the slices with paper towels.
  3. Dredge the slices in the flour, shaking off the excess. Coat each slice in the egg mixture, then in the bread crumbs. Place the slices in a single layer on a cookie sheet. (The veal can be prepared to this point up to 2 hours ahead. Cover with a sheet of wax paper and refrigerate.)
  4. Preheat the broiler. In a large skillet, melt the butter over medium-high heat. Brown the veal, in batches if necessary, on both sides and place on a lightly greased broiler pan.
  5. Layer the prosciutto slices over the veal and top with the cheese. Broil the scaloppine just until the cheese melts and begins to turn a light golden brown. Remove to a serving plate lined with the radicchio, and serve immediately.
Notes
This recipe yields 4 servings.

Comments: Scaloppine Val d'Aostana is a dish from Valle d'Aosta, one of the provinces of the Piedmont region. The success of this dish depends upon the cut of the veal. Ask your butcher for scaloppine from young, milk-fed veal, cut against the grain.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 354 Calories; 24g Fat (61.7% calories from fat); 33g Protein; trace Carbohydrate; trace Dietary Fiber; 237mg Cholesterol; 1003mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.

NOTES : Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.