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Veal Scallops with Prosciutto and Fontina

Scaloppine Val D'Aostana


Scaloppine Val d'Aostana is a dish from Valle d'Aosta, one of the provinces of the Piedmont region. The success of this dish depends upon the cut of the veal. Ask your butcher for scaloppine from young, milk-fed veal, cut against the grain.


1/3 cup King Arthur™ Unbleached, All-Purpose Flour

Fine sea salt to taste

2 large eggs

1 teaspoon fresh lemon juice

1 cup dried bread crumbs

1 pound veal, cutlets (cut from the top round)

4 tablespoons butter

1/4 pound prosciutto

1/4 pound Italian Fontina cheese, thinly sliced

1 small head radicchio, separated into leaves


Mix the flour and salt together on a plate. In a shallow bowl, lightly beat the eggs and lemon juice together with a fork. Spread the bread crumbs on a plate.

Pound the veal slices with a meat pounder so that they are 1/4 inch thick. Be careful not to tear the meat. Dry the slices with paper towels.

Dredge the slices in the flour, shaking off the excess. Coat each slice in the egg mixture, then in the bread crumbs. Place the slices in a single layer on a cookie sheet. (The veal can be prepared to this point up to 2 hours ahead. Cover with a sheet of wax paper and refrigerate.)

Preheat the broiler. In a large skillet, melt the butter over medium-high heat. Brown the veal, in batches if necessary, on both sides and place on a lightly greased broiler pan.

Layer the prosciutto slices over the veal and top with the cheese. Broil the scaloppine just until the cheese melts and begins to turn a light golden brown. Remove to a serving plate lined with the radicchio, and serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.


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