Italian veal scaloppine with Mozzarella and prosciutto

    25 min

    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.

    4 people 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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