Veal Escalope Bolognese

Scallopina alla Bolognese

Preparation info

  • Serves


    • Difficulty


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


  • 4 veal escalopes, lightly pounded
  • 4 slices Parma ham
  • 90 g/3 oz freshly grated Parmesan
  • 3 tablespoons olive oil
  • 1 egg lightly beaten with salt and freshly ground black pepper
  • dry fine breadcrumbs
  • butter (optional)


    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 few minutes until the cheese has melted. Serve with a little melted butter over the top if you like; although correct, it is not necessary. This recipe can also be made with chicken or turkey breast.