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SCALLOPPINE ULPIA (4 Servings) 8 veal escallops flour for dredging 10 oz. mushrooms, sliced and saute in garlic 8 thin slices Fontina or Mozzarella cheese 1/2 c. dry white wine 2 to 3 small ladlefuls meat broth salt and pepper oil Dredge meat in flour and pound. Saute in butter until golden on both sides. Butter a baking pan. Place veal in one layer. Add mushrooms and a slice of cheese on top of each escallop. Cover with 2 or 3 ladlefuls of meat broth. Place in moderate oven for about 5 minutes or until cheese is melted. Serve hot. *Chicken (thin sliced) can be used instead of veal, if so use chicken broth instead of meat broth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!