Scallops With Ham And Mushrooms

Preparation:

Preparation: Lightly flour the slices of veal, brown them on both sides in the butter and place them in a greased baking dish without overlapping them. In the remaining sauce, brown the slices of ham then, on each escalope, place one, cover it with a slice of fontina cheese and finish with the cleaned mushrooms, cut into slices and prepared by cooking them quickly, in the remaining browned butter with the garlic clove and with the addition of parsley at the end of cooking. Remove the cooking juices from the escalopes left in the pan with the broth, then add the wine and after a few minutes of slow cooking, pour the sauce over the prepared escalopes. Place the pan in the hot oven until the cheese melts. This dish can also be prepared a few hours in advance and placed in the oven to heat and melt the cheese 15 minutes before serving.