Veal scallopine or, if you prefer, veal cutlet is an extremely versatile dish and you can make at least 10 variations from my one recipe. The cooking directions are exactly the same for all of the recipe permutations. You saute the meat and make the sauce in the same pan. Then you bake the scallopine in the oven with the pan sauce. Only the ingredients and combinations you choose may vary not the sauce nor the cooking methods.
My current favorites are scallopine alla sorrentina (veal, prosciutto, roasted eggplant, basil, fresh mozzarella) and scallopine alla bolognese (veal, prosciutto, fresh sage, fontina), but really I’ll take scallopine any way I can get it–it’s that good. Try all 10+ variations yourself and let me know which one’s your favorite!
Text recipe: http://wp.me/p1bo0f-zF
Video by Hungry Village: http://hungryvillage.com
Watch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2
NEW EPISODES EVERY SATURDAY