Escalopes with fontina

Escalopes with fontina 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Let marinate with brandy and lemon juice the Escalopes.

Dry, polished with a thin layer of truffle paste, fry them in the butter and season with salt.

Cover with sliced fontina cheese, cover, melt the cheese and serve.

Calories calculation

Brandy (90)
Butter (752)
Fontina cheese (374)
Lemon (17)
Truffle pasta (37)
Salt (1)
Veal escalope (368)

Calories amount per person:

409

Ingredients and dosing for 4 persons

4 escalopes of veal
1 lemon
1 dram of brandy
Butter
Truffle paste
Fontina cheese
Salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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