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Prosciutto-Topped Veal Scaloppine



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2 slices veal scaloppine, lightly pounded
1 egg, lightly beaten with pinch of salt
1/4 cup plain dry bread crumbs
3 tbsp. freshly grated Parmigiano-Reggiano® cheese, divided
2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
2 tbsp. dry Marsala wine
2 tbsp. chicken broth
1 tbsp. heavy cream
2 slices Prosciutto di Parma®, thinly sliced


  1. 1
    Dip each slice of veal in beaten egg, letting excess egg fall back into dish. Place bread crumbs and 1 tbsp. cheese in a flat dish and blend. Coat both sides of veal in bread crumb mixture, pressing into meat.
  2. 2
    In a large skillet over high heat, heat 1 tbsp. of the butter. Add cutlets; cook 2 minutes. Turn meat over and top each cutlet with one slice Prosciutto di Parma®; sprinkle with 1 tbsp. of the cheese. Repeat with remaining cutlet, Prosciutto di Parma® and cheese. Cook 2 minutes; remove from skillet.
  3. 3
    In same skillet, melt the remaining 1 tbsp. butter. Stir in Marsala, broth and cream. Cook 30 seconds or until slightly thickened.


Biba’s, Sacramento, California

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cuisines European, Italian
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