Simple and tasty scaloppine (escalopes) are the quickest and probably the most traditional way to cook veal in Italy. Mozzarella and prosciutto make a delicious addition. You can use white wine or Marsala instead of stock if you prefer.
8 veal escalopes or 600g veal sirloin, cut into 8 thin slices
flour, as needed
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 vegetable stock cube dissolved in 1/2 glass hot water
8 slices mozzarella cheese
4 slices prosciutto, cut in half
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Lightly flour the escalopes on both sides then shake off excess flour.
Heat olive oil and butter in a very large frying pan over medium-high heat then add escalopes, one slice next to the other (or cook in batches), and cook for 4 to 5 minutes per side.
Add the stock then reduce heat, cover and cook for 5 minutes. Place a slice of mozzarella on each escalope then top with a slice of prosciutto. Cover and cook for a couple minutes longer, or until Mozzarella just starts to melt and prosciutto softens.
If the sauce is still too runny, simmer for 1 or 2 minutes with no lid. Remove from heat and serve.