Oven-baked veal scaloppine is a tasty and delicate dish, perfect for a special dinner. The slices of veal are enriched with Gruyere cheese and peeled tomatoes, then baked until they reach a tender and succulent texture. The dry white wine adds a touch of flavor, while the butter and olive oil provide a note of richness.
In a pan, heat oil and 20 g of butter, then sauté the scaloppine on 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 dilute the sauce left by the meat, heat for a minute, and then pour it over the scaloppine.
Season with salt and pepper, place a halved peeled tomato on each slice of meat, and spread the sliced Gruyere cheese over everything.
Broil in the oven for five or six minutes.
Pan
Oven
Italy, Lazio
| Energy (kcal) | 154.28 |
| Carbohydrates (g) | 1.2 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 9.69 |
| of which Saturates (g) | 5.37 |
| Protein (g) | 15.31 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.08 |
