Veal Scaloppini Bologna Style (Emilia-Romagna)

Meat

Ingredients

Fillet of veal, cut into 12 thin slices or scaloppini -  2 pounds

Flour

Olive oil - 2 1/2 tbsps

Butter - 3 tbsps

Salt and pepper

Marsala or dry white wine - 2 1/2- 4 tbsps

Raw parma ham - 12 slices

Gruyere or Emmenthal - 12 slices

or

Grated parmesan cheese - 5 tbsps

Lightly flatten the veal slices and dip them in flour. Heat the oil with the butter in a large heavy frying pan and saute the slices quickly on both sides until tender and golden brown. Transfer them to a baking pan and season with salt and pepper. Add the marsala to the fat remaining in the pan and cook for a minute or so until slightly reduced, stirring in the crusty bits from the bottom with a wooden spoon. Pour this mixture over the veal. On each slice of veal place a slice of ham and one of cheese. Put into hot oven (425F) just long enough to melt the cheese.

Serves 6