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Veal Scaloppini with Fontina Cheese and Herb Infused Tomato Sauce Recipe

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This recipe for Veal Scaloppini with Fontina Cheese and Herb Infused Tomato Sauce is from My favorite things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Oz. Veal Scaloppini, pounded thin
4 Oz. Fontina Cheese, sliced
4 Oz Canned Plum Tomatoes, crushed by hand
2 Oz. Fresh Basil
1 Oz. Butter
2 Cups Flour
2 Sprigs of Fresh Rosemary
2 Sprigs of Fresh Thyme
Extra Virgin First Cold Press Organic Olive Oil
Pink Himalayan Salt and Pepper to taste
Method:
Directions:
Directions:
Coat the bottom of sauté pan with Olive Oil and Butter and place on high heat

Pound down your Scaloppini thin and sauté, season with Salt and Pepper

Coat the bottom of a small sauté with Olive Oil and place on high heat
Add Whole Cloves of Garlic, brown Garlic and then add Plum Tomatoes, Whole Rosemary and Thyme
season with Salt and Pepper and let reduce by 1/3 until thick
Once Scaloppini is browned add your Fontina cheese atop
Once Cheese is melted remove from heat
Plate veal and spoon sauce over it
Place a while Basil Leaf atop sauce
Number Of Servings:
Number Of Servings:
2

 

 

 

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