Ingredients
- 1 1/4 to 1 1/2 pounds veal, pork loin or chicken breast scallopine (you’re looking for 8 pieces of meat)
- Salt and pepper
- 8 slices prosciutto cotto
- About 2 cups loosely packed, chopped, defrosted or fresh cooked artichoke hearts
- 6 ounces (about 1 1/2 cups) shredded Grana Padano or aged Fontina cheese, coarsely grated
- 10 to 12 small leaves sage, very thinly sliced
- 1 1/2 cups all-purpose flour
- A splash of milk plus extra to seal the cutlets
- 3 eggs
- 2 cups plain breadcrumbs
- Freshly grated nutmeg, about 1/4 teaspoon
- 2 lemons
- About 1/4 cup olive oil
- 4 tablespoons butter, divided
Yield
Serves: 4, 2 cutlets per person
Preparation
Preheat oven to 325°F.
Arrange 8 scallopine on a cutting board. Season with salt and pepper then top each with a small, folded slice of ham—keep the edges clear to seal the cutlets. Add a small mound of artichoke, a sprinkle of cheese, some sage leaves and top with another scallopine. Seal edges with a brush of milk and season with salt and pepper.
Arrange breading station: Fill a shallow dish with flour seasoned with salt and pepper, another with the eggs beaten with a splash of milk and the last with the breadcrumbs seasoned with salt, pepper, lemon zest and nutmeg.
Heat a large skillet over medium to medium-high heat with a thin layer of oil. Melt in half the butter and let it foam. Cook 4 stuffed cutlets to golden brown on each side, about 3 minutes on each side. Transfer to a on wire rack set on a baking sheet and keep warm in the oven. Add remaining 2 tablespoons butter to oil, let it foam and cook remaining cutlets.
Cut lemons into wedges or cheeks. Serve cutlets with lemon and a Tre Colore salad (gem romaine, radicchio and arugula) dressed with Dijon vinaigrette alongside.
MORE:
Gordon Ramsay's Veal Scallop with Sauted Vegetables
Veal and Sage Meatballs with Gorgonzola
Monte Cristo-Stuffed Chicken Cutlets
