Recipe courtesy of Sara Moulton

Sara's Veal Scallopini

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons olive oil

4 veal cutlets (about 1 pound), pounded thin

1 cup all-purpose flour, seasoned with salt and pepper

1/4 cup Marsala

3/4 cup chicken stock

12 sage leaves

8 thin prosciutto slices

16 thin slices Fontina


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a 12-inch heavy skillet. While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour. Quickly saute the veal until just cooked through, 1 to 1 1/2 minutes on each side. Transfer to a shallow baking pan and keep warm, loosely covered with foil.
  3. Deglaze pan with Marsala and chicken stock and let reduce slightly. Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina. Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes.