What can I say about this veal scaloppine recipe that has not been said in the last few posts? These recipes have a lot in common in that they are cooked really quickly over high heat in butter and then a served with a quick sauce. Today’s recipe is not an exception to that rule. In this instance the veal is not floured as it has been in other posts, but it is again cooked quickly in a butter/vegetable oil mixture. The individual pieces are then topped with a slice of fresh mozzarella and heated until the cheese softens. A little salt and pepper and the veal can be moved onto a warmed platter. The wonderful brown bits in the pan are loosened with a couple of tablespoons of water and then poured over the veal.
This was a wonderful dish, very flavorful. I have to admit that I had never thought to use fresh mozzarella in this way before, but I will definitely be repeating this in the future. It added a nice texture difference with the veal, and it absorbed the flavor of the sauce, so it tasted delicious. This was, if possible, even better as leftovers. I hate to admit a penchant for midnight snacks, but when you have something this delicious waiting in the fridge it is hard to resist.