RECIPES Veal Scaloppine Email this recipe Servings: 4 • 4 slices veal ( scaloppine), about ¼ pound each • Salt and freshly ground pepper • Flour for dredging • 2 tablespoons butter • 2 tablespoons olive oil • 6 tablespoons Marsala • 4 very thin slices prosciutto • 4 thin slices Gruyere or Swiss cheese Directions Pound the meat lightly with a flat mallet but without breaking the fibers Sprinkle on both sides with salt and pepper and dredge all over in a little flour. Heat the butter and oil in a heavy skillet large enough to hold the meat in one layer. When it is very hot, add the meat. Brown quickly on both sides and transfer to a hot baking pan large enough to hold the pieces in one layer. Keep warm. Add the Marsala to the skillet and cook , stirring over high heat until the wine becomes syrupy. Spoon this over the scaloppine. Top each piece of meat with one slice of prosciutto and with a slice of cheese and run quickly under the broiler until the cheese melts. Serve with Risotto. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety