Italian veal scaloppine with Mozzarella and prosciutto


    Simple and tasty scaloppine (escalopes) are the quickest and probably the most traditional way to cook veal in Italy. Mozzarella and prosciutto make a delicious addition. You can use white wine or Marsala instead of stock if you prefer.

    1 person made this

    Serves: 4 

    • 8 veal escalopes or 600g veal sirloin, cut into 8 thin slices
    • flour, as needed
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon butter
    • 1/4 vegetable stock cube dissolved in 1/2 glass hot water
    • 8 slices mozzarella cheese
    • 4 slices prosciutto, cut in half

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Lightly flour the escalopes on both sides; shake off excess flour.
    2. Heat olive oil and butter in a very large frying pan over medium-high heat; add escalopes, one slice next to the other (or cook in batches), and cook for 4 to 5 minutes per side.
    3. Add the stock; reduce heat, cover and cook for 5 minutes. Place a slice of mozzarella on each escalope; top with a slice of prosciutto. Cover and cook for a couple minutes longer, or until Mozzarella just starts to melt and prosciutto softens.
    4. If the sauce is still too runny, simmer for 1 or 2 minutes with no lid. Remove from heat and serve.

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