Aired April 17, 2013
- Extra-Virgin Olive Oil, for drizzling
- 8 thinly sliced cuts veal scaloppini
- Salt and pepper
- 8 slices of Genoa salami
- 4 slices of Gruyre cheese, 1/4-inch thick
- Flour, for dusting
- 1 medium red onion, diced
- 1 green zucchini, sliced
- 1 yellow zucchini, sliced
- 1 red pepper, sliced
- 1 clove of garlic, grated
- Juice of 1 lime
- A handful of parsley, basil or cilantro, chopped
Drizzle oil in a large skillet over high heat.
Season both sides of the scaloppini with salt and pepper. On top of a slice of veal, place a slice of salami, a piece of cheese, another piece of salami and another piece of veal. Repeat until you have 4 veal, cheese and salami stacks.
Place some flour into a shallow bowl or dinner plate. Dredge each veal stack with flour and then drop into the hot pan. Cook on both sides for about 2 minutes or until thoroughly cooked.
In a medium-size saut pan, heat a few drizzles of oil around the pan. Once the oil is hot, toss in the onion, zucchini and red pepper, and cook for a minute or two. Grate in garlic. Finish with the squeeze of a lime, herbs and a pat of butter.
Serve veal stacks on top of the sauted vegetables.