is one of the recipes that has been provided by
Shirley Cline from San Fransisco.
lbs. veal scaloppine (16 scallops)
1/2 lb. Swiss cheese
8 slices prosciutto
1/2 tsp. salt
2 Tblsp. flour
1/2 cup olive oil
1/2 stick butter
10 medium mushroom caps
1 tsp. chopped parsley
veal with a mallet if more than 1/4" thick.
cheese into 8 slices that will fit in center
of veal leaving a 1" border.
each slice of prosciutto around a slice of
cheese; place in the center of cutlets.
each with remaining cutlets, enclosing filling.
stuffed veal with salt; dust with flour.
eggs in a pie plate.
oil in very large skillet over medium high
veal into egg, coating both sides.
until golden brown on both sides or until
veal is tender, turning with a spatula.
2 or 3 stuffed cutlets at a time.
them to an ovenproof serving platter; keep
warm in a very low oven (275º) while
sautéing the remainder.
mushroom caps; sauté until golden brown.
6 - 8