Baked veal scaloppine is a tasty and delicate dish, perfect for a special dinner. The veal slices are enriched with Gruyère cheese and peeled tomatoes, then baked until they reach a tender and succulent consistency. The dry white wine adds a touch of flavor, and the butter and olive oil provide a note of richness.
In a pan, heat oil and 20 g of butter, then brown the scaloppine over high heat for five minutes, then transfer them to a buttered baking dish with the remaining butter
In the first cooking pan, pour the wine to dilute the juices left by the meat, heat for a minute, and then pour it over the scaloppine
Salt and pepper, place a peeled tomato cut in half on each slice of meat, and distribute the Gruyère slices over everything
Grill in the oven for five or six minutes
Pan
Oven
Italia, Lazio
| Energy (kcal) | 71.6 |
| Carbohydrates (g) | 2.26 |
| of which Sugars (g) | 2.26 |
| Fat (g) | 4.17 |
| of which Saturates (g) | 1.78 |
| Protein (g) | 6.11 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.12 |
