AostanItalian
Scaloppina Valdostana
by Manu Food · 60K subscribers on YouTube
A classic Italian second course from the Aosta Valley. Veal scaloppine are floured, seared in butter and oil, then baked with cooked ham, fontina cheese, and a touch of broth.
- Difficulty
- easy
Ingredients
9 items- Scaloppine
- Flourfor dusting
- Oil
- Buttera knob
- Saltto taste
- Pepperto taste
- Cooked Hamslices
- Fontinaslices
- Brotha little
Method
- Lightly flour the veal scaloppine.
- Heat oil and a knob of butter in a pan. Sear the floured scaloppine on both sides until golden.
- Transfer the scaloppine to a baking dish.
- Season with salt and pepper.
- Stuff each scaloppina with slices of cooked ham and fontina cheese.
- Pour a little broth into the bottom of the dish for moisture.
- Bake in a preheated oven at 160–170°C (320–340°F) for 10–15 minutes.
