Veal Scaloppini Valdostana
Please refer to "Preparing Veal Scaloppini".
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2 lbs veal steak, cut into 6 thin
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½ lb mushrooms, sliced
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uniform scallops
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6 thin slices Gruyére or Cheddar
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Salt
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cheese
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Ground black pepper
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Stuffed eggplant
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1 egg, beaten
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Stuffed tomatoes
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3 tbsp olive oil or salad oil
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Browned potatoes
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3 tbsp butter
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Preheat oven to 400°.
Flatten steaks to ¼-inch thickess with a mallet. Sprinkle with salt and pepper,
dredge in flour, dip in beaten egg, and brown on both sides in the oil and 2
tablespoons of the butter. Transfer veal to an 11 x 7 x 1½ inch baking dish.
Add remaining butter and mushrooms. Stir and cook 3 to 4 minutes and spoon over
scallops. Top each scallop with a slice of Gruyére or Cheddar cheese. Cook in a
oven for 10 minutes, or until cheese has melted. Serve with Stuffed Eggplant,
Stuffed Tomatoes, and Browned Potatoes.
Serves 6.
