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Thursday, June 20, 2024

Veal Scaloppine alla Bolognese
Serves 4


8 veal scaloppine (3 ounces each), pounded thin with a mallet
1 cup unbleached all-purpose flour 1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1/8 teaspoon freshly ground black pepper
8 thin slices Prosciutto di Parma
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup dry white wine
1/4 cup aged balsamic vinegar


Preheat the oven to 500°F. Dredge the scaloppine in the flour, shaking off the excess. Heat 2 tablespoons each of the olive oil and butter in a 12-inch skillet over a high flame until foaming. Brown 4 of the scaloppine on both sides, turning once, about 2 minutes per side. Remove with a slotted spatula to an 11 X 17-inch baking sheet. Repeat with the remaining 2 tablespoons of olive oil, 2 tablespoons of butter, and 4 scaloppine. Top each of the browned scaloppine on the baking sheet with the pepper, 1 slice of Prosciutto, and 1 tablespoon of Parmigiano.

Deglaze the skillet with the wine and vinegar and cook until syrupy, about 2 minutes over medium-high heat. Pour over the scaloppine on the baking sheet, and then bake in the preheated oven 3 minutes. Serve immediately.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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