Scaloppine con Mozzarella e Prosciutto
Veal cutlets topped with prosciutto and melted mozzarella in a pan, prosciutto and cheese behind
This is the white cousin of the scaloppina alla sorrentina — no tomato, just the cutlet itself, a splash of wine, and prosciutto and mozzarella melted over the top. It is one of those weeknight dishes that looks like more effort than it is: fifteen minutes, one pan, and something that comes to the table golden and filante and quietly impressive.
The logic is the cutlet's usual grammar — flour, sear, deglaze — with a generous finish. The prosciutto goes on first so its salt and fat melt into the meat, then the mozzarella over it, then the lid, and you wait the minute or two it takes for the cheese to slump and pull. It belongs with the scaloppine al limone and the rest of the quick-cutlet repertoire.
Tap to enlarge — Scaloppine con mozzarella e prosciutto: ingredienti, passo dopo passo
Recipe — Scaloppine con Mozzarella e Prosciutto
Serves 4 · 15 minutes
- 400 g veal cutlets thin — or chicken breast
- 4 slices prosciutto crudo or cotto
- 150 g mozzarella fior di latte, well-drained
- ½ glass white wine
- Flour for dredging
- Butter a knob, or olive oil
- Salt and black pepper
Cooked ham (prosciutto cotto) makes it milder; buffalo mozzarella makes it richer but wetter, so drain it hard. A sage leaf under the prosciutto nods toward a saltimbocca. Serve with a simple salad or bread for the scarpetta — there will be juices worth chasing.
