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View more "Main Dishes" recipes Veal Scaloppini Parmigiana (Scaloppine al Parmigiano) Recipe

Veal Scaloppini Parmigiana (Scaloppine al Parmigiano)

Dairy Farmers of Canada
Add to Calendar 10/15/2019 10:00 AM 10/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 2/3 lb (750 g) veal, cut in thin slices
Salt and freshly ground black pepper, to taste
All purpose flour
4 eggs, beaten
Butter
8 anchovy fillets
4 garlic cloves, minced
3 1/2 oz (100 g) prosciutto, chopped
2 tbsp (30 mL) capers
2 chicken liver, chopped
Juice of one lemon
1/2 cup (125 mL) dry Marsala wine
8 fresh sage leaves
6 oz (180 g) Canadian Parmesan cheese, sliced
24 fresh basil leaves

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/veal-scaloppini-parmigiana-scaloppine-al-parmigiano?source=calendar
Veal Scaloppini Parmigiana (Scaloppine al Parmigiano) true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 10 mins
  • Yields 8 servings
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 10 mins
  • Yields 8 servings

Parmesan's rich nutty taste adds a kick to any recipe.


Ingredients

1 2/3 lb (750 g) veal, cut in thin slices
Salt and freshly ground black pepper, to taste
All purpose flour
4 eggs, beaten
Butter
8 anchovy fillets
4 garlic cloves, minced
3 1/2 oz (100 g) prosciutto, chopped
2 tbsp (30 mL) capers
2 chicken liver, chopped
Juice of one lemon
1/2 cup (125 mL) dry Marsala wine
8 fresh sage leaves
6 oz (180 g) Canadian Parmesan cheese, sliced
24 fresh basil leaves

Preparation

With mallet, pound veal lightly until very thin. Salt and pepper to taste. Dredge with flour and soak in beaten eggs.

Heat butter in large skillet, add veal and cook until lightly brown on both sides. Remove veal from skillet and set aside, keeping warm.

If necessary, add a little butter in skillet and cook anchovies, garlic, prosciutto, capers, chicken livers and lemon juice until mixture starts to boil. Stir in Marsala and sage. Mix and cook for 1 more minute. Return veal to skillet and season with salt and pepper. Top each scaloppini with slice of Canadian Parmesan cheese and a few basil leaves. Cook over medium heat, until cheese melts. Remove and serve immediately with cooking juices.

53 people love this recipe.

Rank as top rated See all 50 top rated

Parmesan's rich nutty taste adds a kick to any recipe.

Parmesan's rich nutty taste adds a kick to any recipe.

Nutritional Info

Per serving
Energy: 310 Calories
Protein: 37 g
Carbohydrate: 7 g
Calcium: 30 % / 327 mg
Fat: 13 g

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