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Veal Cutlet (Scaloppine) Recipes
The important thing is to get cutlets that have been cut from the leg in one piece so there is not connective tissue to toughen the meat.  They should be sliced
across the grain so that they keep their shape and do not shrivel during cooking.  Veal cutlets should be no more than 1/4-inch thick.  If the meat is thicker or if
the slices are of uneven thickness, place the cutlet between 2 pieces of plastic wrap and pound it gently.  Because the cutlets are so thin, they only need to be
cooked about 2 minutes per side; overcooked cutlets will get tough.    As a general rule, serve 1 large or 2 small cutlets per person.  Good veal cutlets are
expensive.  If you prefer, you can substitute cutlets made from pork, chicken, or turkey. 
Veal Sorrentino Veal Milanese Veal Francese
RECIPES
Veal Sorrentino
Veal Milanese
Veal Francese
Veal cutlets, or scaloppine, are thinly sliced cuts of meat, and are usually the first thing that
comes to mind when one thinks of Italian veal dishes.   Veal is one of the most popular meats
in Italy and appears in hundreds of different recipes.  The best and most expensive veal is
vitello di latte from Piedmont and Lombardy.  These calves are fed only on milk, producing
extremely tender very pale meat with no fat.  Meat from older calves is known simply as vitello;
the flesh is still tender but a little darker in color than milk-fed calves.
Veal Sorrentino
(Serves 4)

Veal Sorrentino (Vitello alla Sorrentino) is like a layered sandwich of veal,
prosciutto, eggplant, and cheese baked in the oven.  This dish can also be
made without the eggplant and it is just as delicious.

Ingredients:

4 (1/4-inch thick) slices eggplant
1/2 cup flour
Salt and pepper
1 egg, lightly beaten with 1 tablespoon water
1/2 cup Italian-flavored breadcrumbs
6 tablespoons olive oil, divided
4 slices veal cutlets
2 tablespoons butter
2 medium tomatoes, seeded and diced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
4 slices prosciutto
8 (1/4-inch thick) slices mozzarella cheese
1/4 cup grated Parmesan or pecorino cheese

Directions:

Dredge the eggplant slices in flour seasoned with salt and pepper.  Dip the
slices in the egg and then coat with breadcrumbs.  Heat 3 tablespoons oil in a
skillet over medium-high heat.  Saute the eggplant slices until golden brown on
both sides.  Transfer the slices to a paper-towel lined plate; set aside.

Preheat oven to 425 degrees F.

Wipe out the skillet with a paper towel.
Heat 2 tablespoons of oil and butter in the skillet over medium-high heat. 
Dredge the veal slices in the seasoned flour.  Saute the veal in the skillet for 1
minute on each side.  Transfer the veal to a baking dish; arrange in a single
layer.

In a small saucepan, combine the tomatoes, parsley, oregano, and 1
tablespoon oil.  Cook, stirring occasionally, for 5 minutes, until the tomatoes
begin to soften.

Place one slice of prosciutto on each veal slice; fold the prosciutto to fit.
Add one slice of cooked eggplant on top of each.  Place 2 slices of mozzarella
in a single layer on top.  Spoon an equal amount of tomato mixture over each.
Sprinkle with some of the grated Parmesan cheese.  Bake for 5 minutes, or
until the cheese is melted and bubbly.
Veal Milanese
(Serves 4)

Milanese, in the style of Milan, usually refers to meat that is dipped in an egg
wash,coated with breadcrumbs, and fried.

Ingredients:

1 cup plain dried breadcrumbs
Salt and pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 clove garlic, finely minced
1 pound veal cutlets
Flour for dredging
2 eggs, beaten
1/2 cup olive oil
Lemon wedges, for serving

Directions:

Combine the breadcrumbs, salt and pepper, Parmesan, parsley, and garlic.
Pound the veal cutlets until evenly thin.  Dredge the cutlets in the flour, dip
them in the eggs, and coat them with the breadcrumbs.

Heat the oil in a large skillet over medium heat.  Cook the cutlets until golden
brown on both sides, about 2 minutes per side.  Serve with lemon wedges.
Veal Francese
(Serves 6)

This ‘Francese’ recipe is a little different than our Chicken Francese recipe.
You could use that recipe for veal as well.

Ingredients:

4 tablespoons flour
Salt and pepper
1-1/2 pounds veal cutlets
4 eggs
1 tablespoon sour cream
1-1/2 tablespoons chopped fresh parsley, divided
1 tablespoon grated Parmesan cheese
Olive oil
1/4 cup dry white wine
Juice of 1 lemon
2 tablespoons butter

Directions:

Season the flour with salt and pepper; place in a shallow bowl.  In another
shallow bowl, beat together the eggs, sour cream, 1/2 tablespoon parsley,
and Parmesan.

Place a large skillet over medium heat; coat the bottom of the skillet with
olive oil.  Dredge the veal in the flour and then dip into the egg mixture.  Saute
the veal in the oil until golden brown on each side, about 2 minutes per side. 
Cook the veal in batches; don’t crowd them in the skillet.  Transfer the
cooked veal to a serving dish.

Discard the excess oil in the skillet; add the wine and lemon juice.  Cook for
2 minutes, then add the butter and remaining parsley.  Stir until the butter is
melted into the sauce.  Pour the sauce over the veal and serve.
 
 
 
Veal Cutlet Recipes
Veal Cutlet Recipes
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PROSCIUTTO DI PARMA
Prosciutto di Parma
The salted, air-dried hams used to make
prosciutto crudo dolce (sweet, raw ham)
are obtained from the hindquarters of pigs
weighing about 350 pounds.  The hams
are treated with a salt massage before
undergoing about 12 months of drying in
well-ventilated storerooms.

Read more  >>
NEW ITALIAN COOKBOOKS
DON'T CROWD THE PAN
It's tempting to add just one more piece of
meat to the skillet when browning, but don't
do it, because the meat will never get the
brown crust you want.  Instead, cook in
batches, and don't rush the process. Dark
caramelization yields complex flavor.  The
same is true when roasting vegetables. 
And for the most evenly baked cookies and
cakes, give the pans some space, with two
at the most in the oven at the same time.
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ITALIAN MEAT RECIPES >   VEAL CUTLET (SCALOPPINE) RECIPES
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