Add some potatoes and a side of in season vegetables and you will have a great Italian “secondo piatto” or entrée that will please everybody, any time.
As a variation, the veal cutlets can be replaced by chicken or turkey cutlets. Use slices of Swiss cheese if Fontina is not available in your grocery store.
Note: this recipe can be easily transformed into a vegetarian dish, by using Portobello mushrooms or sliced eggplant instead of meat. Just season and slightly sear them in a pan before finish in the oven with the toppings.
Ingredients and Instructions (serves 4):
- 4 tablespoons of butter
- 4 veal cutlets, about 1/2 inch thick
- ½ cup of dry white wine
- ½ tablespoon of salt
- ¼ teaspoon of dried basil
- 1 pinch of freshly ground black pepper
- 4 slices of Fontina cheese (Swiss cheese can do)
- 4 slices of Italian Prosciutto, very thin
- Melt the butter are in a large skillet over medium heat.
- Brown the veal cutlets in the butter.
- Add the wine, salt, dried basil and pepper.
- Cook over low heat, basting frequently, 10 to 12 minutes.
- Place the cutlets in a shallow baking dish.
- Pour the wine sauce over the veal.
- Place one slice of Italian Prosciutto and one of your cheeses of choice over each cutlet.
- Bake in a hot oven at 400°F for about 5 minutes or until the cheese is nicely melted.
Wine Pairing Suggestions: a good Sangiovese, Shiraz, or even Sauvignon Blanc, are my wines of choice for this Italian scaloppine dish.
Cinzia Aversa, 2013