0023
Scallopini alla bolognese (prosciutto and cheese)
Preparation 30 min
4 servings
Chefs traditionally use a thicker cutlet to support a cheese and
ham topping.
Ingredients
1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth
Directions
Cut the veal top round
into 8 slices, 1 cm thick each.
Trim, flatten the slices with a smooth meat mallet, dipped in water to
prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the
meat, pounding from the center outwards.
In a small bowl, beat 2 eggs.
Dip each slice of veal in the egg, lifting out to drain off excess.
In a large skillet, melt 2 tablespoons of butter over high heat.
When butter sizzles, place veal in skillet.
Cook until browned on both sides. This takes approximately 1 minute per
side. To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4
pieces at a time )
Transfer veal to a warm plate.
Place a slice of Prosciutto and a slice of Gruyere cheese on each piece.
Deglaze the pan with a splash of white wine.
Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the
cheese starts to melt.
Transfer to a serving dish.
Further reduce the sauce if needed, pour over the scallopini and serve.
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| Veal slices before flattening with mallet (1cm) |
Veal slices after flattening with mallet |
We also served this with a vegetable dish made with red bell peppers and green
onions.
Ingredients
2 large red bell peppers
cut into ½ inch diced (1cm)
5 green onions, thinly diced, white and green parts separated
¾ cup chicken or vegetable broth
¾ cup finely chopped fresh marjoram
Directions
Add 1 tablespoon of oil to a skillet to medium high heat.
Add the bell peppers, green onion whites
and a pinch of salt and pepper.
Cook, stirring occasionally for 2 minutes.
Add the broth, bring gently
to a simmer, reduce heat to medium low and cook until vegetables are
tender. ( about 8 minutes )
Remove from heat, stir in the green onion (green parts) and marjoram.
Season to taste with salt and pepper and add to the plate with the veal.
Recipe Source: adapted for the Delft Blue Veal Recipe Show from La Cucina Italiana