This recipe and more at www.vealrecipes.com
Preparation 30 min
Chefs traditionally use a thicker cutlet to support a cheese and ham topping.
1 lb veal top round (500g)
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth
Cut the veal top round into 8 slices, 1 cm thick each.
Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
In a small bowl, beat 2 eggs.
Dip each slice of veal in the egg, lifting out to drain off excess.
In a large skillet, melt 2 tablespoons of butter over high heat.
When butter sizzles, place veal in skillet.
Cook until browned on both sides.
This takes approximately 1 minute per side.
To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time )
Transfer veal to a warm plate.
Place a slice of prosciutto and a slice of Gruyere cheese on each piece.
Deglaze the pan with a splash of white wine.
Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.
Further reduce the sauce if needed, pour over the scallopini and serve.