Veal Scaloppini with Marinara and Fontina
A scaloppini is simply a very thin cutlet. The French use the term escalope. You can substitute chicken breasts for this dish; just make sure they are pounded out very thin.
Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy
- 2 cups plain bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1⁄2 cup all-purpose flour
- 3 large eggs
- 4 thin veal cutlets (4 oz. each)
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 Tbsp. olive oil, divided
- 1 1⁄2 cups marinara sauce, divided
- 1⁄4 lb. fontina cheese, cut into 4 slices
- 1 lb. dried spaghetti, cooked
- 1⁄4 cup chopped parsley
- Preheat broiler.
- Mix together the bread crumbs and Parmesan in a shallow dish. Place flour in another shallow dish. In a third dish, beat eggs slightly.
- Season the cutlets with salt and pepper. Dredge in the flour and shake off excess. Dip the veal in the egg, then coat with the bread crumbs. Shake off excess.
- In a large skillet, heat 1 tablespoons oil over medium heat. Sauté 2 cutlets for about 2 minutes per side. Transfer the veal to a baking sheet. Repeat with remaining oil and cutlets.
- Top each piece of veal with 1⁄4 cup marinara and a slice of fontina cheese. Place under the broiler for about 1 minute or until the cheese melts.
- Toss pasta with remaining marinara. Serve cutlets over pasta and garnish with parsley.