Pollo O Vitello Val ' D Aosta Recipe
Chicken or veal scallopine topped with prosciutto and fontina cheese in a marinara sauce
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Ingredients
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Protein
Toppings
Marinara Sauce
Breading and Cooking
Method
Preparation of Ingredients
- 1
Prepare the Chicken or Veal
Flatten the chicken breasts or veal cutlets to about 1/4 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Cooking
- 3
Bread the Meat
Dredge each piece of chicken or veal in flour, shaking off excess. Dip into the beaten eggs and then coat with breadcrumbs, pressing to adhere.
- 4
Sauté the Cutlets
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the breaded cutlets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 5
Make the Marinara Sauce
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes until slightly thickened. Stir in chopped basil before removing from heat.
- 6
Assemble the Dish
Place the cooked cutlets back into the skillet with marinara sauce. Top each cutlet with 2 slices of prosciutto and a generous amount of fontina cheese.
- 7
Melt the Cheese
Cover the skillet and let it cook on low heat for about 5 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Plate the Dish
Carefully remove the cutlets from the skillet and place them on plates. Spoon additional marinara sauce over the top and garnish with fresh basil if desired.
