You could use any soft cheese such as fontina or swiss instead of the provolone cheese I used, or substitute cooked ham or prosciutto for the mortadella
You might need to buy:
- Veal Scallopine
- Asparagus Spears
- Thin Slices Mortadella
- Thin Slices Of Provolone Cheese
- All-purpose Flour Seasoned with Salt & Pepper
- Soft Butter
- Olive Oil
- Dry Marsala Wine
You might need to buy:
- Thin Slices Of Veal Scaloppine
- Thin Slices Prosciutto
- Thin Slices Of Provolone Cheese
- Large Fresh Sage Leaves
- Salt & Pepper
- Olive Oil
- Lemon Wedges To Serve
You might need to buy:
- Thinly Sliced Prosciutto Cut In Half Crossways
- Thin Veal Scaloppine
- Large Fresh Sage Leaves Washed Carefully And Patted Dry
- Butter Dived In Half
- Olive Oil
- White Wine
You might need to buy:
- Veal Scallopini
- All-Purpose Flour
- Large Egg Plus 3 Tablespoons Of Milk
- Seasoned Bread Crumbs
- Olive Oil
- Butter
- fresh Arugula
- Ripe Cherry Tomatoes
- Lemon
- Olive Oil
- Parmesan Cheese Shavings
You might need to buy:
- Large fennel Bulbs
- Milk
- Olive Oil
- Grated Parmesan Cheese
- Fresh Bread Crumbs
- Salt And Pepper
You might need to buy:
- Pancetta Finely Chopped
- Fresh Breadcrumbs
- For The Topping:
- Diced Tomatoes
- Chicken Broth
- Olive Oil
- Butter
- Belgian endive
- Olive Oil
- Salt & Pepper
- Fresh Chopped Parsley
- Grated Parmesan
You might need to buy:
- Olive Oil
- Sea Salt & Black Pepper
- Chopped Fresh Basil
- Balsamic Vinegar
You might need to buy:
- Olive Oil
- Salt & Pepper
- Grated Parmesan Cheese
You might need to buy:
- Finely Diced Onion
- Olive Oil
- Salt & Pepper
You might need to buy:
- Potatoes
- Red Onions
- Butter
- Salt & Pepper To Taste
- Balsamic Vinegar
- Fresh Parsley To Garnish