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Veal Cutlet (Scaloppine) Recipes
Veal Saltimbocca
Veal Parmesan
Veal with Mushrooms and Peppers
Veal Saltimbocca
Veal Saltimbocca
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 aside.

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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Pounding Out Cutlets
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 tender. 
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.

Italian Liqueurs
A wonderful Italian pasta dish - Stuffed shells with Sausage, Spinach, and Ricotta
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100% Authentic Italian - Made with olives that were grown on Italian soil, pressed in Italy by Italian artisans, and bottled in Italy before exportation.

These oils are infused with genuine, organic ingredients to provide the most fresh flavor and the healthiest ingredients for you and your loved ones.
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