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Veal Cutlet (Scaloppine) Recipes
Veal Saltimbocca
Veal Parmesan
Veal with Mushrooms and Peppers
Veal Saltimbocca Veal Parmesan Veal with Mushrooms and Peppers
Veal Saltimbocca
(Serves 4)

Veal Saltimbocca is a classic dish from Rome.  The word saltimbocca literally
means 'jump in the mouth.'  The traditional dish is made with fresh sage
leaves.  I sometimes use dried sage when fresh leaves are not available and
find that the flavor is just as good.


4 slices veal cutlets
Salt and pepper
4 thin slices mozzarella
4 slices prosciutto
4 sage leaves or dried rubbed sage
2 tablespoons olive oil
4 tablespoons butter, divided
2 tablespoons flour
1/2 cup white wine
1/2 cup chicken broth


Lightly pound each piece of veal between plastic wrap until evenly thin.
Season the veal on each side with salt and pepper.  Place a sage leaf in the
center of each veal slice.  Alternately, rub one side of each veal slice with the
dried sage.  Lay a slice of mozzarella then a slice of prosciutto on each piece
of veal.  Weave a wooden skewer in and out to secure all the layers.

Heat a large skillet medium-high heat.  Add the oil and two tablespoons of
butter.  When hot and foaming, add the veal, prosciutto side down.  Saute the
veal about 1-2 minutes per side to brown.  Remove the veal to a platter and set

Add the flour to the pan and cook until tan in color.  Add the wine and broth to
the pan.  Stir to scrape up brown bits and reduce the sauce by half.  Remove
from heat and whisk in remaining 2 tablespoons of butter.  Remove skewers
from veal, pour hot sauce over all.  Serve.
Veal Parmesan
(Serves 4)


4 veal cutlets, pounded thin
Flour for dredging cutlets
Salt and pepper
2 eggs
3/4 cup Italian-seasoned breadcrumbs
3/4 cup grated Parmesan cheese, divided
Olive oil
1-1/2 cups Traditional Tomato Sauce
1 cup shredded mozzarella cheese


Preheat oven to 350 degrees F.

Put flour on a plate or a piece of wax or parchment paper.  Season with salt
and pepper.  Put the breadcrumbs on another plate or piece of paper.  Add
1/4 cup of grated Parmesan to breadcrumbs; stir to combine.  Break the
eggs into a wide, shallow dish and beat them to combine.

Dip the veal cutlets into the flour, then the eggs, and then the breadcrumb-
cheese mixture.  Shake off excess and set pieces aside.

Heat your tomato sauce if it was refrigerated.  Pour half of the sauce on the
bottom of a baking dish.

In a large skillet over medium heat, add enough olive oil to cover the bottom
of the pan.  Add the veal cutlets, in batches if necessary, and sauté until
lightly browned, about 1-2 minutes per side.  As the cutlets are browned,
transfer them to the dish with the tomato sauce.  Spoon the remaining
tomato sauce over the cutlets in the baking dish.  Distribute the mozzarella
cheese over the top and sprinkle with remaining Parmesan.  Bake,
uncovered, in the oven for 10-12 minutes.  Serve.
Veal with Mushrooms and Peppers
(Serves 4)

This dish is nice served over buttered pasta, such as farfalle.


4 slices veal cutlets
1/4 cup flour
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter, divided
2 ounces prosciutto, chopped
1 red bell pepper, seeded and thinly sliced
8 ounces mushrooms, sliced
1/2 cup vegetable or chicken broth
1 tablespoon chopped fresh parsley


Pound the veal until evenly thin.  Dredge the veal in flour seasoned with salt
and pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Sauté the prosciutto until crisp; transfer to a paper towel lined plate.

Add the veal to the skillet.  Saute the veal for about 2 minutes on each side, or
until lightly golden.  Transfer the veal to a plate; set aside.

Add the peppers and mushrooms to the skillet.  Saute until the vegetables are
tender, 5 to 6 minutes.  Add the broth and cook the mixture for 2 minutes.
Stir in the remaining tablespoon of butter.  Return the veal to the skillet and
cook just to heat through.  Transfer the mixture to a serving platter.  Sprinkle
with the prosciutto and chopped parsley.
Veal Cutlet Recipes
Veal Cutlet Recipes
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Copyright  2001 - 2016   Sandra Laux
Pounding meat or poultry with a mallet
takes care of uneven thickness, ensuring
that the meat will cook evenly throughout
with tender and moist results.  While
some cuts are naturally tender, flattening
breaks down some of the connective
tissues to make the cutlets even more
There is an art to pounding out a cutlet. 
The secret is to use gentle, glancing taps
with the flat side of your mallet.  Strike the
meat with firm, quick movements until the
cutlet is about 1/4-inch thick.  This motion
preserves the meat's apprearance and,
when cooked, the cutlet will be golden
brown on the outside and moist and juicy
on the inside.
Preheat the oven to 400 degrees F.
Split a loaf of Italian bread lengthwise
into 2 pieces.  Place the bread, cut side
up, on a baking sheet.  Stir together
finely minced fresh garlic and softened
butter.  Spread over both pieces of
bread.  Sprinkle some grated
Parmesan cheese and chopped
parsley over the top.  Bake for 10-15
minutes, or until just starting to turn
golden brown.

Some people cringe at the idea of
using garlic powder instead of fresh
garlic, but for this recipe I find that it
works equally as well. Simply spread
the butter over the bread, sprinkle
generously with garlic powder, add the
Parmesan and parsley, and bake.

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