Prep 15 mins
Cook 30 mins
This recipe is based on one by Chef de Cuisine Christian Andersen, Siren Hall, Elk Rapids, Michigan.
- 1 1⁄2 lbs veal scallopini
- 1 cup flour, seasoned with salt and pepper
- 3⁄4 cup egg wash
- 2 cups panko breadcrumbs
- 5 ounces extra virgin olive oil
- 5 ounces clarified butter
- 4 ounces prosciutto, sliced paper-thin
- 6 ounces Fontina cheese, sliced thin
- 6 ounces gruyere cheese, sliced thin
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 shallot, minced
- 6 ounces dry white wine, such as Chardonnay
- 24 ounces chicken broth
- 6 tablespoons raspberry preserves
- 1 tablespoon clarified butter
- 3 shallots, minced
- 2 cups chicken broth
- 4 tablespoons Dijon mustard
- 16 ounces arugula
- kosher salt
- fresh ground black pepper
- Preheat the oven to 400 degrees F.
- Place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch. Slice the pounded veal crosswise to create evenly sized portions. Season with salt and pepper on one side.
- Dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
- Heat a skillet with 3 tablespoons oil and 3 tablespoons of the butter over medium high heat; brown veal until golden, turn, and brown 1 minute longer.
- Place seared veal on a cookie sheet and top each piece with 1/4 ounce prosciutto, 1/4 ounce of fontina, and 1/4 ounce of Gruyere.
- Pour out all but 2 tablespoons of the fat from the skillet and increase the heat to high; stir around the shallots, then deglaze with the wine, continuing to cook until reduced by half.
- Add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
- Meanwhile, in another skillet, prepare the Dijon arugula: Melt butter over medium high heat; add shallot and sweat a minute. Add the broth and reduce by half; whisk in mustard, then add arugula and wilt slightly (it will continue to wilt after being removed from heat). Season with salt and pepper; reserve.
- Place veal in the oven to melt the cheese, about 3 minutes.
- Serve immediately by plating the sauce, top with 3 pieces of veal and place the Dijon arugula alongside.