Scalopinni Di Vitello Pulcinella Recipe
Veal scaloppini sautéed with prosciutto and fontina cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness and season both sides with salt and black pepper.
- 2
Dredge in Flour
Coat each veal cutlet lightly in all-purpose flour, shaking off any excess.
- 3
Sauté the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and sauté for about 2-3 minutes on each side until golden brown. Remove and set aside.
- 4
Add Prosciutto
In the same skillet, add the prosciutto and cook for about 1 minute until slightly crispy.
- 5
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
- 6
Combine Ingredients
Return the veal cutlets to the skillet, topping each with a slice of fontina cheese. Cover and cook for an additional 2-3 minutes until the cheese melts.
- 7
- 8
Serve
Plate the veal scaloppini and spoon the sauce over the top. Serve immediately.
