Veal scaloppine in the oven is a tasty and delicate dish, perfect for a special dinner. The slices of veal are enriched with gruyere cheese and peeled tomatoes, and then baked until they achieve a tender and juicy 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 sauté 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 in the wine to deglaze the juices left by the meat, heat for a minute and then pour it over the scaloppine
Salt and pepper, place on each slice of meat a peeled tomato cut in half and distribute the sliced gruyere cheese on top
Gratin in the oven for five or six minutes
Pan
Oven
Italy, 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 |
