Scallops with cheese: the appetizing and stringy second recipe – Tale Of Travels

The cheese scallops I am a according fast and racy. A clever recipe for cooking meat in a few minutes without having to give up bringing a tasty dish full of flavor to the table. They are prepared by passing the slices of rump of veal in the flour, letting them brown gently in a pan with melted butter then covering them with finely chopped Asiago. The final cooking will do the rest, melting the cheese and giving an irresistible union of flavors that conquers the whole family.

For an impeccable result, we suggest that you slightly crush the slices with the meat tenderizer taking care not to weaken them: this way they will be thinner and cook evenly. If you wish, you can use Emmenthal, Provolone sweet or fountainor you can omit the cheese altogether and flavor the cutlets with sautéed button mushrooms or simply thicken them with a fresh lemon sauce.

We chose the rump of veal: a very tender cut of meat and one of the leanest, it is perfect for a light and nutritious dish at the same time. Otherwise, you can replace it with the what where he walkeror with a chicken breast or a pork loin: keep in mind, however, that in the latter case, the cooking times will be a few minutes longer.

Learn how to make cheesy scallops with a walkthrough and tips. If you liked this recipe, also try the scallops alla pizzaiola.

How to prepare scallops with cheese

Toss the slices of veal in the flour 1previously placed in a flat plate, and remove the excess.

Pour the butter into a non-stick pan and let it melt 2 low heat.

Arrange the floured slices in the mold 3 and let them cook for a few minutes.

Finely chop the cheese 4.

Place 1 slice of cheese on each slice of meat 5.

Continue cooking until the cheese is completely melted; then turn off the heat and flavor with a few chopped parsley leaves 6.

Sprinkle with ground pepper seven.

Arrange the scallops with cheese on a serving platter 8 It’s very hot.

storage

It is advisable to eat scallops with very hot cheese at the time. Alternatively, they can be stored in the refrigerator, in an airtight container, for up to 1 day.