Italian Offal  & Veal Recipes - Loin of Veal Valdostana-style (Lombetto di Vitello alla Valdostana) Recipe

Ingredients                 

• 8 small slices veal loin

• Plain (all-purpose) flour

• Salt and freshly ground black pepper

• 1 egg, beaten

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 8 thin slices prosciutto

• 8 thin slices Fontina cheese

• 75 ml/5 tbsp dry white wine

• 75 ml/5 tbsp chicken stock

• 50 g/2 oz/1 cup fresh breadcrumbs

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Method:

1. Place a slice of veal between two sheets of Clingfilm (plastic wrap) and beat until flattened with a rolling pin or meat mallet.

2. Repeat with the remaining veal slices. Dust with flour, season with salt and pepper and dip in beaten egg.

3. Melt three-quarters of the butter in a large frying pan (skillet) with the oil. Fry (sauté) the veal until golden brown on both sides.

4. Transfer to a large, shallow baking dish. Lay a slice of prosciutto on top of each veal slice and top with a slice of cheese.

5. Add the wine and stock to the juices in the pan and bring to the boil, stirring. Pour over the meat.

6. Sprinkle the breadcrumbs over, season with a little salt and pepper and dot with the remaining butter.

7. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15-20 minutes until golden on top. Serve straight away.