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.