Pollo O Vitello Val 'd Aosta Recipe
Chicken or veal scallopine topped with prosciutto and fontina cheese in a marinara sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Dairy
Meat
Marinara Sauce
Others
Method
Preparation of Marinara Sauce
- 1
- 2
Add Tomatoes and Season
Stir in the canned crushed tomatoes, fresh basil, salt, and black pepper. Simmer the sauce on low heat for about 15-20 minutes, stirring occasionally.
Prepare the Meat
- 3
Pound the Meat
If using chicken breast, pound them to an even thickness of about 1/2 inch. If using veal, ensure they are thinly sliced.
- 4
Dredge and Fry
Set up a breading station with flour, beaten egg, and breadcrumbs. Dredge each piece of meat in flour, dip in egg, then coat with breadcrumbs. In a large skillet, melt butter over medium-high heat and fry the scallopine until golden brown and cooked through, about 3-4 minutes per side.
Assembly
- 5
Layer the Ingredients
Once cooked, place each piece of meat in a baking dish. Top each piece with a slice of prosciutto and a generous amount of fontina cheese.
- 6
Add Marinara Sauce
Pour the marinara sauce over the layered meat, ensuring it is well covered.
Baking
- 7
Bake and Serve
Preheat your oven to 190°C (375°F). Bake the dish for about 20 minutes, or until the cheese is melted and bubbly. Sprinkle with grated Parmesan before serving.
