Veal:
1/2 pound veal cutlets, thinly sliced
1/4 cup all-purpose flour
1 large egg
1/2 cup dry, plain breadcrumbs
1/4 cup grated Reggiano-Parmigiano cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
2 ounces smoked mozzarella cheese
Garlicky Greens:
1-2 teaspoons olive oil
1 small garlic clove, thinly sliced
4-5 ounces (about 2-3 cups) chopped greens, such as kale, escarole, or Swiss chard
Sandwich:
2 ounces prosciutto
4 slices crusty Italian bread, brushed with olive oil and toasted until golden
1.Place the veal cutlets between two sheets of plastic wrap and pound them gently with the toothed side of a meat mallet to soften the meat. Then use the smooth side of the mallet to flatten the scaloppine to about a 1/4- to 1/8-inch thickness.
2. Spread the flour on a sheet of wax paper or a large plate. In a medium bowl, lightly beat egg. In a separate bowl, mix breadcrumbs, cheese, red pepper flakes and salt.
3. In a medium skillet, heat butter and olive oil over medium heat until mixture starts to bubble and foam.
4. Meanwhile, dredge the veal in the flour, shaking off the excess. Then dip it in the egg, letting any excess drip into the bowl. Finally, gently place it in the bread-crumb mixture and turn to coat evenly. Repeat with remaining pieces of veal. Place in the skillet, without overcrowding. Fry for about 3 to 4 minutes, or until the underside looks crispy and golden brown. Turn once. Add cheese, and cook about 2 minutes more, until cheese is melted. Turn off heat.
5. To make the garlicky greens, heat heat oil in a medium skillet over medium high heat. Add garlic and lightly brown, 1-2 minutes. Add greens, tossing frequently, until cooked down and tender, about 5-6 minutes. Remove from heat.
6. Add prosciutto to a hot skillet just until crisp, 30-60 seconds.
Recipe created by Susan Russo of Food Blogga.