Scaloppine al prosciutto e funghi
Instructions
Lightly flour the slices of veal, let them Brown on both sides in butter and place them in a greased baking dish without overlapping tiles.
In the remaining seasoning fried slices of prosciutto, then on each Escalope, appoggiatene a, cover it with a slice of fontina cheese and finish with the mushrooms sliced, washed and prepared by Cook quickly, remaining Golden butter in with the garlic and parsley added at the end of cooking.
Remove the cooking of scallops left in the pan with the broth, then add the wine and after a few minutes of slow cooking pour the sauce on the scallops prepared.
Place the baking dish in a hot oven until the cheese will melt.
You can prepare this dish even a few hours before and put it in the oven to heat and melt the cheese 15 minutes before serving.
Ingredients and dosing for 6 persons
- 8 slices of veal scaloppine
- 100 g of butter
- 200 g of ham
- 200 g of fontina cheese
- 500 g of mushrooms cream
- 1 clove of garlic
- Parsley
- 1 glass of broth
- 1/2 cup of white wine
- 2 tablespoons of flour
- Salt
- Pepper