Veal Scaloppine Valdostana Style

Method

1. Beat the veal slices between two sheets of plastic wrap to make them thin.
2. Dredge the slices in flour.
3. Heat a drizzle of oil and a knob of butter in a pan.
4. Place the floured slices in the pan, overlapping slightly, and brown them.
5. Deglaze with white wine vinegar, season with salt and pepper.
6. Remove the scaloppine and set aside.
7. In the same pan, add the meat broth and a pinch of xanthan gum, and reduce until creamy.
8. Return the scaloppine to the pan.
9. Add sliced fontina cheese and then turkey slices (or cooked ham).
10. Cover and cook for a few minutes until the cheese melts.
11. Serve the scaloppine on a bed of mashed potatoes and drizzle with the sauce.