Veal Scaloppine with Fontina - BelGioioso Cheese
With a sharp knife, trim fat from veal scallops; flatten out scallops with a chef’s knife or wooden kitchen mallet to create a thin piece of meat. Dredge…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belgioioso.com.
Ingredients
- 12 thin veal scallops (cut from filet)
- 1 cup flour
- 4 Tbsp. unsalted butter
- 6 oz. BelGioioso Fontina cheese, thinly sliced
- 1/2 cup dry white wine
- Salt and freshly ground pepper
- 2 lemons, cut into wedges
- Fresh Italian parsley, chopped
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