Scallopini alla bolognese recipe (Meat)

Instructions

Cut the veal top round into 8 slices, 1 cm thick each.
(1/3 inch). Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

In a small bowl, beat 2 eggs. Dip each slice of veal in the egg, lifting out to drain off excess.

In a large skillet, melt 2 tablespoons of butter over high heat. When butter sizzles, place veal in skillet. Cook until browned on both sides. This takes approximately 1 minute per side.

Transfer veal to a warm plate.
Place a slice of prosciutto and a slice of Gruyere cheese on each piece.

Deglaze the pan with a splash of white wine.
Add ½ cup of chicken broth and reduce by half.

Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.