You might need to buy:
- Eggs
- Milk
- Flour
- Melted Butter
- Lemon Wedges To Serve
You might need to buy:
- Veal Cutlets With Bone Left In
- Fresh Breadcrumbs
- Butter
- Salt And Pepper
- For The Topping:
- Olive Oil
- Salt & Pepper
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:
- 1échalote hachée,
- de bouillon de volaille,
- verre de vin blanc sec [10cl],
- 20cl de crème fleurette –
- 400gr à 500g de filet mignon de veau,
- si possible Bridélice même allégée car elle ne tranche pas à la cuisson –
- 1cs de curry doux [ou plus selon l