Roman Scallopine Recipe

Name: Roman Scallopine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless veal steaks (150g each); 12 slices salami; 60 g dry parmesan cheese; 60 g butter; 1 tablespoon flour; 1 medium onion (sliced); 2 garlic cloves (crushed); ½ cup dry white wine; ¾ cup water; 1 (140 g) can tomato paste; 1 pinch salt and pepper (to taste); ½ cup sour cream

Servings: persons

6 boneless veal steaks (150g each)
12 slices salami
60 g dry parmesan cheese
60 g butter
1 tablespoon flour
1 medium onion (sliced)
2 garlic cloves (crushed)
½ cup dry white wine
¾ cup water
1 (140 g) can tomato paste
1 pinch salt and pepper (to taste)
½ cup sour cream

1
Cut each veal steak in half and flatten with a mallet.
2
Top each piece with a slice of salami and a teaspoon of parmesan cheese.
3
Fold filled steaks over and secure with a toothpick.
4
Melt butter in a large frypan.
5
Fry veal on each side over high heat until browned.
6
Lift out and set aside.
7
Fry onions and garlic until soft.
8
Blend in flour.
9
Stir in wine, water and tomato paste.
10
Stir until sauce boils.
11
Season with salt and pepper.
12
Return veal to pan, cover and simmer ~20 mins until tender.
13
Carefully stir in the sour cream.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 boneless veal steaks (150g each), 12 slices salami, 60 g dry parmesan cheese, 60 g butter, and more.

Yes, Roman Scallopine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roman Scallopine

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