Scaloppine con carciofi e prosciutto

Veal escalopes with artichokes and prosciutto


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

In Italy, veal can be bought ready for scaloppini. Generally, they are sliced from the tenderloin of milk-fed veal. Ask your butcher to cut it into thin 60 g (2¼ oz) slices, or they can be cut thicker and pounded gently to flatten. Have your ingredients ready before you start, as this takes only a couple of minutes to cook.

The recipe quantities here serve three. To serve more, you can cook the meat in batches and transfer to a plate to keep warm while cooking the rest. Wipe