Waldronweb My Favourite Recipes

Escalope Valdostana
My version of this classic recipe from the Val D'Aosta in Italy
You can use Pork, Veal, Chicken or Turkey escalopes
Serves 4

4 Pork Escalopes
1 Tablespoon olive oil
1 large egg
Breadcrumbs from 2 slices of bread
2 Large slices of Ham cut in half lengthwise
jar of Pasatta
100gr grated Cheddar cheese

1. Place each Escalope between Clingfilm and beat with a meat mallet
2. Beat the eggs adding freshly ground black pepper
3. Dip the Escalopes in the egg and then coat with breadcrumbs
4. Heat the oil in a pan and then fry the Escalopes, turning once until golden
5. Place the escalopes on a baking tray lined with baking parchment
6. Spread a thin layer of the pasatta over the escalopes and cover with a slice of ham
7. Spread another layer of pasatta on the ham and sprinkle with the cheese
you can prepare to this stage a little in advance
8. Bake for around 20-25 minutes in a pre-heated oven 180c before serving