Scaloppine passetto

Scaloppine passetto

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 large scaloppine
1 tablespoon plain flour
8 slices prosciutto or ham deluxe
8 thin slices mozzarella cheese
1/2 teaspoon dried sage
freshly ground black pepper
salt
50g parmesan cheese, grated
butter

Method

  1. Cut each scaloppine in half. Sprinkle with flour and place between 2 sheets of plastic wrap. Flatten with a cutlet bat, rolling pin or flat side of a meat mallet.
  2. Place a slice of prosciutto, then mozzarella cheese, on each steak and sprinkle with sage, salt and pepper. Roll up each steak and secure with a wooden toothpick.
  3. Heat enough butter in a frying pan to cover bottom generously. Quickly sauté veal rolls in 2 batches, until they are browned on all sides. Place rolls in an ovenproof dish and sprinkle with parmesan cheese and a little melted butter. Bake in a preheated moderately hot oven (190°C) for 10 minutes and serve piping hot.
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