Chef Martino

Season 2008 Episode 05.19.08

Scallopini alla bolognese (prosciutto and cheese)

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Episode Summary

Preparation 30 min 4 servingsChefs traditionally use a thicker cutlet to support a cheese and ham topping.Ingredients1 lb veal top round (500g)2 eggs2 tablespoons butter8 slices Prosciutto8 slices Gruyere cheesewhite wine (a splash !) ½ cup of chicken brothDirectionsCut the veal top round into 8 slices, 1 cm thick each. (1/3 inch)Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.In a small bowl, beat 2 eggs. Dip each slice of veal in the egg, lifting out to drain off excess.In a large skillet, melt 2 tablespoons of butter over high heat. When butter sizzles, place veal in skillet. Cook until browned on both sides. This takes approximately 1 minute per side. To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time ) Transfer veal to a warm plate. Place a slice of prosciutto and a slice of Gruyere cheese on each piece.Deglaze the pan with a splash of white wine. Add ½ cup of chicken broth and reduce by half.Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt. Transfer to a serving dish. Further reduce the sauce if needed, pour over the scallopini and serve.We also served this with a vegetable dish made with red bell peppers and green onions. Ingredients2 large red bell peppers cut into ½ inch diced (1cm05 green onions, thinly diced, white and green parts separated ¾ cup chicken or vegetable broth ¾ cup finely chopped fresh marjoram DirectionsAdd 1 tablespoon of oil to a skillet to medium high heat. Add the bell peppers, green onion whites and a pinch of salt and pepper. Cook, stirring occasionally for 2 minutes. Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes ) Remove from heat, stir in the green onion (green parts) and marjoram. Season to tastemoreless

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