Tasty scaloppine with ham and cheese
- Energy Kcal 443
- Carbohydrates g 4.7
- of which sugars g 0.9
- Protein g 45.5
- Fats g 26.4
- of which saturated fat g 12.65
- Fiber g 0.6
- Cholesterol mg 145
- Sodium mg 459
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 5 min
- Serving: 8
- Cost: Low
PRESENTATION
Ham and cheese scaloppine bring the rich flavors of classic Italian kitchens right to your table. Picture this: thin slices of pork loin, lightly floured and sautéed super fast, with a simple white wine deglaze. So good. These tender pieces have just enough flour to give them a little crispy outside while keeping their natural taste intact. Plus, there's diced ham for a salty kick and slices of provola cheese melting on top. Really moist texture. Aromatic herbs like sage or rosemary often make an appearance—seriously good—bringing that cozy, familiar scent that instantly says "Italy." Across the country, veal scaloppine comes in many forms, but this version stands out with its mix of savory meat, melty cheese, and that touch of wine tying it all together. Each bite offers a tasty mix of textures—chewy ham, soft cheese, and those golden edges from a good pan-fry.
And look, this style of veal cutlets with ham and cheese is a favorite in many homes because it's quick to make and packs so much flavor into a simple meal. In northern regions like Lombardy, you’ll find similar dishes such as scaloppine alla valdostana, featuring prosciutto and fontina for a similar rich effect. Down south, some might swap the ham for speck or add wild mushrooms for a twist. The magic of these ham and cheese scaloppine lies in the ingredients doing all the heavy lifting—the pork stays juicy, the cheese bubbles and stretches, and the wine mingles with the pan juices to create a quick, tangy sauce. Seriously good stuff. Some people experiment with chicken or even turkey cutlets, but pork and veal keep it closest to Italian tradition. Whether you serve this dish with potatoes, a green salad, or crusty bread to soak up the sauce, it always hits the spot. One of those Italian veal dishes that never loses its charm. And the sauce? Amazing. This dish not only fills your home with enticing aromas but also provides a satisfying meal that comes from the heart of Italian cooking.
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- INGREDIENTS
- Pork loin 8 slices
- Provola cheese - 8 slices
- Prosciutto cotto 3.5 oz (100 g) - diced
- Butter 2 tbsp (30 g)
- Type 00 flour 4 spoonfuls
- White wine 3 ½ tbsp (50 ml)
- Sage 4 leaves
- Rosemary 1 sprig
- Black pepper to taste
- Fine salt to taste
How to prepare Tasty scaloppine with ham and cheese
To prepare the savory scaloppine with cubes of cooked ham and cheese, start by pounding the pork loin slices to make them even more tender 1. On a tray pour the flour, season with salt and pepper to taste 2 and thoroughly flour the meat on both sides 3.
In a large pan pour a drizzle of oil and heat it together with the butter 4; when the butter has melted add a few sprigs of rosemary and 2 sage leaves 5; let them sauté for a few moments, then remove the aromatic herbs with tongs 6.
At this point, in the same pan brown the scaloppine on both sides over high heat 7 for a few moments; then remove them and keep them aside on a plate covered with aluminum foil. Deglaze the cooking base with the white wine over medium heat 8 and stir with a wooden spoon to let the wine evaporate and help create a light sauce 9.
Chop the remaining sage leaves and rosemary 10, then slice the provola 11. Add the scaloppine back to the pan, keeping the heat low. Place a slice of provola on each one 12,
add the cubes of cooked ham 13 and sprinkle with the chopped aromatic herbs 14, then serve the savory scaloppine with cooked ham cubes and cheese piping hot 15!