Veal Scallops with Tomato, Prosciutto and Cheese

Scaloppine Ottorino (Veal Scallops with Tomato, Prosciutto, and Cheese)

> Incomplete in the original: The clipping was cut and pasted in two pieces, and text is missing between them. The first piece ends mid-sentence ("In the skillet combine 2 tomatoes,") and the second starts mid-sentence ("minutes, add ⅔ cup minced fresh parsley…"). The missing part, which covers the mushroom mixture, prosciutto and cheese, is not in the book. Both pieces are transcribed exactly as they appear.

Instructions

(This clipping gives the ingredients within the instructions.)

Flatten 2 pounds veal scallops between sheets of wax paper until they are ⅛ inch thick and dredge them in flour, shaking off the excess. In a large stainless steel or enameled skillet heat 2 tablespoons olive oil over moderately high heat until it is hot but not smoking and in it sauté the veal scallops in batches for 30 seconds on each side, transferring them as they are done to 2 gratin dishes just large enough to hold them in one layer. In the skillet combine 2 tomatoes,

[…text missing in the original…]

minutes, add ⅔ cup minced fresh parsley leaves and 1 large garlic clove, minced, and sauté the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl.

Dredge the veal scallops in flour seasoned with salt and pepper, shaking off the excess, and in a large stainless steel or enameled skillet sauté them in batches in ⅓ cup olive oil over moderately high heat for 30 seconds on each side, transferring them as they are done to a plate. In the fat remaining in the skillet cook ¾ cup peeled, seeded, and chopped tomato and 2 tablespoons fresh basil leaves or 1 teaspoon dried over moderate heat, stirring, for 3 minutes, or until the mixture is thickened. Add half the veal and top it with half the mushroom mixture. Add the remaining veal and the remaining mushroom mixture and simmer the mixture, covered, for 3 minutes, or until it is heated through. Transfer the mixture to a heated platter. Serves 8.

(The second piece looks like it may come from a different veal recipe on the same magazine page. It is kept here exactly as it appears in the book.)