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Scaloppine with Prosciutto and Fontina Cheese


This Veal Cutlets, or Scaloppine recipe, with Prosciutto and cheese recipe is super easy; nevertheless the dish is very tasty and full of flavor.  The veal cutlets, or Scaloppine, are cooked with a dash of white wine, then covered with slices of Italian Prosciutto and Fontina, and finally finished in the oven to create that wonderful melted cheese top that everybody loves.

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

  1. Melt the butter are in a large skillet over medium heat.

  2. Brown the veal cutlets in the butter.

  3. Add the wine, salt, dried basil and pepper.

  4. Cook over low heat, basting frequently, 10 to 12 minutes.

  5. Place the cutlets in a shallow baking dish.

  6. Pour the wine sauce over the veal.

  7. Place one slice of Italian Prosciutto and one of your cheeses of choice over each cutlet.

  8. 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.

Buon appetito!

Cinzia Aversa, 2013


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Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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