• 4 x 5-oz. ( 4 x 150-g) Red Grill Angus sirloin medallions
• To taste salt and pepper
• 2 Tbsp. ( 30 mL) flour*
• 3 Tbsp. ( 45 mL) Irresistibles extra virgin olive oil*
• 1 Tbsp. ( 15 mL) butter*
• ¼ cup ( 60 mL) Marsala wine
• 4 slices Irresistibles prosciutto*
• 4 slices Gruyère
• 2 Tbsp. ( 20 mL) grated fresh Parmesan

1. Preheat oven to 400°F (200°C). Butterfly medallions (slice horizontally and lay open like a book). Flatten the butterflied medallions to the thickness of scaloppini. Dredge and season scaloppini.
2. In a skillet, heat oil and butter over medium heat. Brown scaloppini on both sides and transfer to a baking sheet.
3. Deglaze skillet with Marsala and pour pan juices over scaloppini. Top scaloppini with prosciutto and Gruyère slices. Sprinkle with grated Parmesan and pop into the oven to melt cheese.

4 Servings