Veal Scaloppine Bolognese

Name: Veal Scaloppine Bolognese
Yield: serves 6
Ingredients: 12 veal scallops, 2 to 3 ounces each; 1/2 teaspoon kosher salt; All-purpose flour for dredging (1 cup or more); 4 large eggs; 4 tablespoons extra-virgin olive oil; 5 tablespoons butter; 3 ounces thinly sliced prosciutto, cut in 1/4-inch strips; 1/2 cup dry Marsala; 1/2 cup dry white wine; 1 cup hot light stock (chicken, turkey, or vegetable broth) or water; 5-ounce (or larger) chunk of Grana Padano or Parmigiano-Reggiano; A meat mallet with a toothed face; a large heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large rectangular baking dish or casserole pan, such as a 4-quart Pyrex dish (15 by 10 inches)

December 9, 2011

This traditional casserole of veal scaloppine is simple and simply delicious, with a multitude of harmonious flavors and textures. The scaloppine are quickly fried, then layered in the pan to bake, moistened with an intense prosciutto-Marsala sauce, and topped by a delicate gratinato of Grana Padano or Parmigiano-Reggiano. And though veal is customary, scaloppine of chicken breast, turkey breast, or even pork would be excellent prepared this way. The first step, of frying the meat, can be done in advance, but I recommend that you assemble and bake the casserole just before serving: reheating will toughen the gratinato and accentuate the saltiness of the prosciutto.

Recipe notes

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