GETTING READY

1. Place a square of prosciutto and a cheese slice on every 8 veal escalopes being used.

2. Top with the remaining escalopes. ( Check if the veal is covering the ham and cheese totally).

3. Press veal edges to seal them. Use a heavy bottle or flat of a cleaver for the purpose.

4. Add pepper and salt as seasonings.

5. Dip in flour. Shake after dipping to get rid of excess flour.

6. In a large frying pan add oil. Melt butter in the oil over medium heat.

7. Add cuscinetti 3-4 at a time as soon as the foam subsides.

8. In the hot fat cook and turn using a perforrated spoon till the slice is golden brown on both its sides.

9. Lift cuscinetti when brown and keep them aside.

10. Discard the fat from pan. Leave a slight film of fat in the bottom section of the pan.

11. Pour wine in the pan. Boil briskly and keep stirring. Scrape off any brown bit clinging in the pan.

12. Boil till the wine reduces to 3 tablespoons.

13. Add 6 tablespoons of stock. Boil till it simmers.

14. Return the veal to pan. Cover and then simmer over low heat for 12 minutes. Turn cuscinetti over 5 minutes.

15. In a heated serving dish transfer the cuscinetti. Add the remaining stock to pan.

16. Boil stock and pan juices. Cook for 1 minutes.

FINALIZING

17. Taste the seasoning.

SERVING

18. Serve Cuscinetti Di Vitello with sauce.