• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Scallopini Florentini Recipe

  • 8servings
  • 60minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 pieces veal scallopini, pounded thin

  2. 2 cloves sliced garlic

  3. 1 1/4 teas thyme

  4. olive oil

  5. 1/2 cup beef stock

  6. 1 pound mozzarella cheese , thinly sliced

  7. salt

  8. pepper

  9. 1 1/2 cups white wine

  10. 1/4 bay leaf

  11. pinch rosemary

  12. 8 paper thin slices prosciutto ( or any lean raw ham or Canadian bacon )

  13. 3 ten ounce packages frozen chopped spinach , cooked with a Tablespoon or 2 of butter , Drained & Pressed dry.

Instructions Jump to Ingredients ↑

  1. Pound the scallopini, season with pepper and soak overnight in a marinade made of white wine, garlic, bay leaf, thyme & rosemary.

  2. Drain, reserve marinade.

  3. Dry each piece of veal thoroughly ( they will not brown if wet )

  4. Heat Olive Oil & brown veal a few pieces at a time, adding oil as needed Set browned veal aside and and brown prosciutto ( or ham ) Set aside In same frying pan, reduce the strained marinade & beef stock until thick, scraping pan often.

  5. In a casserole pan, arrange one layer of veal pieces and top each with a slice of mozzarella.

  6. Next add the drained spinach on top of mozzarella.

  7. Salt and pepper as desired.

  8. Add another layer of mozzarella cheese slices.

  9. Now add the prosciutto ( or ham )

  10. Add another layer of mozzarella Now put the remaining veal on top.

  11. Pour marinade sauce over and add a bit more cheese on top.

  12. You may wait up to one hour before baking.

  13. Bake uncovered at 325 for 60 minutes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback