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BelGioioso Cheese, Inc

 

Veal Scaloppine
with Fontina

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

12 thin veal scallops (cut from filet)
1 cup flour
4 Tbsp. unsalted butter
6 oz. BelGioioso Fontina cheese, thinly sliced
1/2 cup dry white wine
Salt and freshly ground pepper
2 lemons, cut into wedges
Fresh Italian parsley, chopped

Directions

With a sharp knife, trim fat from veal scallops; flatten out scallops with a chef’s knife or wooden kitchen mallet to create a thin piece of meat. Dredge scallops in flour and season with salt and pepper. Melt butter in a sauté pan and add scallops; cook until browned, about 1 minute on each side. Cut BelGioioso Fontina to match the size of the scallops and place a piece of cheese on top of each. Pour wine into the bottom of the pan, stirring. Lower heat and cook for 3 minutes. Serve veal hot on a warm plate with sauce from the pan. Garnish with lemon wedges and parsley.

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