Scallops with ham and cheese
Instructions
Lightly flour 500 g veal scaloppine. Let them Brown a lively fire with 40 g of butter and a few leaves of Sage.
Soak the meat with a glass of white wine and let it evaporate. Add salt and pepper and cook for 10 minutes over low heat, turning scallops once.
Remove from heat and cover each with a slice of ham and one of italic. Put on the heat and turn up the heat slightly.
Cover the pot and cook for a few minutes, until the cheese is melted. Serve the scallops, maybe accompanied by mashed potatoes.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g of veal scaloppine
- 40 g butter
- sliced ham (a slice for escalope)
- italico (a slice for escalope)
- salt
- pepe
- Sage as required
- a glass of white wine