Scaloppine di Vitello alla Lattuga

The early Romans believed that lettuce was good for digestion. This Roman recipe was not originally a scaloppine as we know it. According to Donatella Pavoncello in Dal 1880 ad oggi: la cucina ebraica della mia famiglia, slices of veal were fried in meat fat, then layered with lettuce leaves and baked. As our veal is very lean and has a tendency to dry out quickly, I think it is best to treat this dish as a scaloppine and add the lettuce to the sauce. Try it both way