Veal Scaloppine with Fontina

Veal Scaloppine with Fontina
Veal Scaloppine with Fontina

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.

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

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