Veal Scaloppini with Ham and Parmigiano-Reggiano Print Email

8 veal cutlets
1/4 pound boiled ham, cut into 4 slices
1/4 pound Parmigiano-Reggiano, cut into slivers
2 TBS butter

Take 4 cutlets, cover each with a slice of ham and with slivers of cheese, then top each one with another cutlet. Heat the butter in a skillet over medium high heat and brown the meat on both sides for about a minute each side. Transfer to a warm serving platter and serve immediately. Serves 4-6