How to cook veal scallopini?
2 tablespoons olive oil 4 veal cutlets (about 1 pound), pounded thin 1 cup all-purpose flour, seasoned with salt and pepper 1/4 cup Marsala 3/4 cup chicken stock 12 sage leaves 8 thin prosciutto slices 16 thin slices Fontina Directions Preheat oven to 400 degrees F. Heat olive oil in a 12-inch heavy skillet. While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour. Quickly saute the veal until just cooked through, 1 to 1 1/2 minutes on each side. Transfer to a shallow baking pan and keep warm, loosely covered with foil. Deglaze pan with Marsala and chicken stock and let reduce slightly. Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina. Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes. I found this recipe but had to edit it slightly some times the sage leaves depends on the size of the veal and sage don’t put too much of it.
