🐄 Veal Scaloppine Valtellinese – Savory Recipe with Ham, Cheese, and Tomato
The veal scaloppine valtellinese are a tasty and flavorful second course, ideal for a family lunch or a dinner with guests 🍅🧀. The slices of veal are first sautéed in a pan, then enriched with cooked ham, young Tellino cheese, and a delicious creamy butter sauce. A final pass in the oven makes everything irresistible, with melted cheese and a touch of tomato sauce to enhance its color. It’s a simple yet impressive recipe, perfect even if prepared in advance!
📝 Ingredients (serves 4)
- 8 slices of veal shoulder
- 4 slices of cooked ham
- 2 slices of young Tellino cheese (cut into strips)
- 4 tablespoons of tomato puree
- 4 tablespoons of white flour
- 1 glass of vegetable broth
- Butter (preferably from Latteria di Chiuro)
- Extra virgin olive oil to taste
- Dry white wine (to deglaze)
- Salt to taste
👨🍳 Step-by-step Preparation
1. Sauté the Scaloppine:
- Dredge the veal slices in flour on both sides.
- In a pan, heat a bit of oil and sauté the slices for a couple of minutes, turning them halfway through cooking.
- Deglaze with a bit of white wine for 10 seconds.
- Adjust with salt and remove from the pan.
2. Prepare the Cooking Sauce:
- In the same pan, add a splash of broth and add a knob of butter.
- Stir over high heat until the sauce thickens slightly.
3. Assemble in Baking Dish:
- Place the sautéed slices in a baking dish.
- On each slice, add a half slice of cooked ham and some Tellino cheese strips.
- Pour the creamy sauce over and add some tablespoons of tomato puree for color and flavor.
4. Bake:
- Bake at 160°/180°C for 5-10 minutes, until the cheese has melted.
5. Serve:
- Serve hot, accompanied by fresh vegetables or a soft mashed potato.
💡 Useful Tip:
You can prepare everything the day before and heat it in the oven at the last moment. Perfect for a stress-free organized dinner.
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
📖 Recipe taken from Calendario Valtellinese 2019
