Ann Taruschio, Franco Taruschio

Veal Escalope Bolognese

Scallopina alla Bolognese

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 4 veal escalopes, lightly pounded
  • 4 slices Parma ham
  • 90 g/

Method

Dip the escalopes in beaten egg, then dredge in breadcrumbs. Press the breadcrumbs into the escalopes with the palm of the hand.

Heat the oil in a large frying pan and fry the escalopes until lightly browned on both sides. Reduce the heat, place a slice of Parma ham on top of each escalope and then sprinkle the Parmesan on top, to cover the ham. Place a lid on the pan and leave for a fe