Italian veal recipes are a true testament to the rich heritage of Italian cuisine. These dishes bring together tradition and bold flavors in every bite. From a comforting Veal Marsala with its delightful wine sauce to a savory Osso Buco Alla Milanese, each recipe offers a taste of Italy. These aren’t just meals, they’re a celebration of culinary history. Let’s explore these delicious recipes together.
Veal Marsala
Veal Marsala is a classic Italian dish that combines the rich flavors of veal with the sweet and savory notes of Marsala wine. This dish is perfect for a special occasion or a delightful family dinner. The tender veal is lightly coated in flour, pan-seared to golden perfection, and then simmered in a luxurious sauce made with Marsala wine, mushrooms, and a hint of garlic. The result is a dish that’s both elegant and comforting, with a complexity of flavors that will please any palate.
The origins of Veal Marsala can be traced back to Sicily, where Marsala wine is produced. This fortified wine adds depth and sweetness to the dish, complementing the earthy mushrooms and tender veal. The dish is typically served with a side of pasta or mashed potatoes, which soak up the delicious sauce, making every bite a delight.
Whether you’re a seasoned cook or a beginner in the kitchen, Veal Marsala is a dish that’s certain to impress your guests and leave them asking for seconds.
Ingredients for 4-6 servings:
- 1 1/2 pounds veal cutlets, pounded to 1/4 inch thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the veal: Season the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off any excess.
- Sear the veal: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- Cook the mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes until they’re browned and tender. Add the minced garlic and cook for an additional minute.
- Deglaze the pan: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2 minutes to reduce slightly.
- Simmer the sauce: Add the chicken stock to the skillet and bring to a simmer. Return the veal cutlets to the skillet, and cook for another 5-7 minutes, or until the sauce has thickened and the veal is cooked through.
- Finish and serve: Stir in the remaining 1 tablespoon of butter and sprinkle with fresh parsley. Serve the veal marsala hot, with your choice of side dish.
Extra Tips:
When preparing Veal Marsala, it’s important to use a good quality Marsala wine for the best flavor. Try to find dry Marsala wine, as it balances the dish perfectly with the other ingredients.
Pounding the veal cutlets to an even thickness guarantees they cook evenly and quickly. If veal is unavailable, chicken breast can be used as an alternative.
Remember to taste the sauce before serving and adjust the seasoning with salt and pepper if necessary. Enjoy your Veal Marsala with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
Osso Buco Alla Milanese
Osso Buco Alla Milanese is a classic Italian dish that showcases the rich flavors of veal shanks cooked to tender perfection. This traditional Milanese recipe is renowned for its succulent meat paired with a fragrant sauce that includes white wine, broth, and aromatic vegetables. The dish is typically served with a side of creamy risotto, making it a hearty and satisfying meal perfect for any occasion.
The secret to a great Osso Buco Alla Milanese lies in the slow braising process, which allows the veal to absorb the flavors of the broth and spices, resulting in a melt-in-your-mouth texture. The addition of a gremolata— a zesty mixture of lemon zest, garlic, and parsley— just before serving, elevates the dish with a fresh and vibrant touch. This recipe serves 4-6 people, making it ideal for a family gathering or a dinner party with friends.
Ingredients
- 4-6 veal shanks (about 1 inch thick)
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lemon, zested
- 2 tablespoons fresh parsley, chopped
Cooking Instructions
- Prepare the Veal Shanks: Season the veal shanks generously with salt and freshly ground black pepper. Dredge each shank in flour, shaking off any excess.
- Brown the Veal Shanks: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks in batches, browning them on all sides. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional minute.
- Deglaze the Pot: Pour in the white wine, scraping up any brown bits from the bottom of the pot. Let the wine simmer for about 2 minutes until slightly reduced.
- Add the Remaining Ingredients: Return the veal shanks to the pot. Add the beef broth, diced tomatoes with their juice, bay leaf, thyme, and oregano. Bring the mixture to a gentle simmer.
- Braise the Veal: Cover the pot and reduce the heat to low. Allow the veal to braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if necessary to keep the shanks partially submerged.
- Prepare the Gremolata: In a small bowl, combine the lemon zest and chopped parsley. Mix well and set aside.
- Finish and Serve: Once the veal is done, remove the bay leaf. Adjust the seasoning with salt and pepper if needed. Serve the Osso Buco hot, garnished with the gremolata, alongside a serving of risotto or polenta.
Extra Tips
For the best flavor, choose veal shanks with a generous amount of marrow in the bone, as it will enrich the sauce during the braising process. If you’d like a thicker sauce, remove the veal shanks once they’re done and let the sauce simmer uncovered for a few more minutes to reduce.
Always taste the sauce before serving and adjust the seasoning to your preference. The dish can also be made a day ahead, as the flavors will continue to develop overnight.
Veal Saltimbocca
Veal Saltimbocca is a classic Italian dish that combines tender veal cutlets with the rich flavors of prosciutto and sage. This dish is known for its simplicity and elegance, making it perfect for both weeknight dinners and special occasions. The name “Saltimbocca” literally means “jumps in the mouth,” highlighting the dish’s delightful taste and texture. This recipe will guide you through creating a delicious Veal Saltimbocca that will impress your family and guests.
In this recipe, thin veal cutlets are wrapped in prosciutto and fresh sage leaves, then lightly sautéed in a buttery white wine sauce. The combination of ingredients creates a savory, aromatic dish that’s as pleasing to the eye as it’s to the palate. The key to a successful Veal Saltimbocca is using high-quality ingredients and taking care to cook the veal just until tender. This recipe serves 4-6 people, making it ideal for a small dinner party or a family meal.
Ingredients for Veal Saltimbocca (serving size: 4-6 people):
- 8 veal cutlets, thinly sliced
- 8 slices of prosciutto
- 16 fresh sage leaves
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dusting
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup chicken stock
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Veal Cutlets: Lightly season each veal cutlet with salt and pepper. Place one slice of prosciutto and two sage leaves on top of each cutlet. Secure with a toothpick if necessary.
- Dust with Flour: Lightly dust each cutlet with flour on both sides, shaking off any excess. This will help create a light crust and thicken the sauce slightly.
- Sauté the Cutlets: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, add the veal cutlets, prosciutto side down. Cook for 2-3 minutes until the prosciutto is crispy and the veal is browned.
- Finish Cooking: Flip the cutlets and cook for an additional 2 minutes on the other side. Remove the cutlets from the skillet and set aside on a plate, covering them loosely with foil to keep warm.
- Make the Sauce: In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the chicken stock. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
- Add Butter and Serve: Turn off the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Return the veal cutlets to the skillet, turning to coat them in the sauce. Serve immediately with lemon wedges on the side.
Extra Tips:
When preparing Veal Saltimbocca, make sure that your veal cutlets are very thin; if necessary, pound them gently with a meat mallet. This will help them cook evenly and quickly.
Fresh sage is essential for authentic flavor, but if unavailable, dried sage can be used sparingly. For a deeper flavor, consider using Marsala wine instead of white wine.
Serve the Saltimbocca with a side of creamy risotto or buttery mashed potatoes to complement the dish’s rich flavors.
Veal Piccata
Veal Piccata is a delightful Italian dish that offers a perfect balance of tangy and savory flavors. This classic recipe features tender veal scallops that are lightly dredged in flour, pan-seared until golden brown, and then simmered in a luscious lemon-butter sauce. The key to its distinctive taste lies in the use of fresh lemon juice and capers, which add a revitalizing zestiness to the dish.
Veal Piccata is often served with a side of pasta or a simple green salad, making it an elegant yet easy-to-make meal suitable for any occasion. This recipe serves 4-6 people and is perfect for a family dinner or a small gathering. The preparation is straightforward, requiring just a few quality ingredients to guarantee the best flavors.
The result is a dish that’s both sophisticated in taste and presentation, yet surprisingly easy to prepare, even for novice cooks. The tender veal, combined with the rich, tangy sauce, will surely impress your guests and leave them asking for seconds.
Ingredients:
- 1 1/2 pounds veal cutlets, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish
Instructions:
- Prepare the Veal: Season the veal cutlets on both sides with salt and pepper. Dredge the cutlets in flour, shaking off any excess. This will help create a nice crust when seared.
- Sear the Veal: In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Once the butter has melted and is sizzling, add the veal cutlets to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside. You may need to do this in batches, adding more butter and oil as needed.
- Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for about 2 minutes, allowing the flavors to meld.
- Combine Veal with Sauce: Return the veal cutlets to the skillet, spooning the sauce over them. Let them simmer in the sauce for another 2-3 minutes until heated through.
- Finish the Dish: Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Sprinkle the chopped parsley over the veal and sauce, adding a fresh, vibrant touch.
- Serve: Arrange the veal cutlets on a serving platter, pouring the sauce over the top. Garnish with lemon slices for an extra pop of color and flavor. Serve immediately.
Extra Tips:
When preparing Veal Piccata, it’s important to use thinly sliced veal to guarantee even cooking and tenderness. You can ask your butcher to slice it for you or use a meat mallet to pound it thin at home.
For a more robust flavor, you can substitute chicken broth with white wine. Make sure the skillet isn’t overcrowded when searing the veal, as this will prevent proper browning. If you’re short on time, you can prepare the sauce ahead of time and simply reheat it before adding the veal.
Veal Parmigiana
Veal Parmigiana, a classic Italian-American dish, is beloved for its rich flavors and comforting nature. This dish features tender veal cutlets that are breaded and fried to golden perfection, then layered with a robust tomato sauce and gooey melted cheese. The combination of savory veal, tangy sauce, and creamy cheese makes Veal Parmigiana a delightful meal that’s perfect for both casual dinners and special occasions.
With just a few simple ingredients, you can create this restaurant-quality dish in your own kitchen.
The key to a perfect Veal Parmigiana is ensuring the veal remains tender and juicy while achieving a crispy crust. This is achieved by carefully breading the veal cutlets and frying them until they’re golden brown before baking them with sauce and cheese.
Serving this dish with a side of pasta or a fresh salad completes the meal, making it a well-rounded and satisfying dining experience. Here’s how you can make Veal Parmigiana to serve 4-6 people.
Ingredients:
- 4-6 veal cutlets (about 1/4 inch thick)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Olive oil for frying
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions:
- Prepare the Veal: Start by seasoning the veal cutlets with salt and pepper on both sides. In one shallow dish, place the flour. In another shallow dish, beat the eggs with milk. In a third dish, combine the breadcrumbs, Parmesan cheese, oregano, and garlic powder.
- Bread the Veal: Dredge each veal cutlet in the flour, shaking off any excess. Dip the floured cutlet into the egg mixture, ensuring it’s completely coated. Finally, press the cutlet into the breadcrumb mixture, making sure it’s thoroughly coated on all sides.
- Fry the Veal: Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded veal cutlets to the skillet in batches. Fry each cutlet for about 3-4 minutes per side, or until they’re golden brown and cooked through. Remove the cutlets from the skillet and drain on paper towels.
- Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce over the bottom. Place the fried veal cutlets on top of the sauce. Spoon the remaining marinara sauce over the veal, then sprinkle the shredded mozzarella cheese evenly on top.
- Bake the Veal Parmigiana: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves if desired. Serve the Veal Parmigiana hot, alongside pasta or a salad.
Extra Tips:
When preparing Veal Parmigiana, be careful not to overcook the veal, as it can become tough. The frying step should be done quickly over moderate heat to achieve a crisp crust while preserving the tender interior.
You can also prepare the dish ahead of time by frying the veal cutlets and assembling the dish up to the baking step. Store it covered in the refrigerator and bake just before serving. This allows for an easy and stress-free preparation when entertaining guests.
Veal Scaloppine Al Limone
Veal Scaloppine Al Limone is a classic Italian dish that embodies the essence of simplicity and elegance. This dish features tender veal cutlets that are lightly floured and pan-fried until golden brown, then draped in a luscious lemon-butter sauce. The zing of lemon enhances the delicate flavor of the veal, while the richness of the sauce provides a delightful balance. Perfect for a sophisticated dinner or a special occasion, Veal Scaloppine Al Limone is certain to impress guests with its refined taste and presentation.
This recipe captures the authentic Italian flavors by using fresh ingredients and straightforward cooking techniques. The key to achieving the perfect scaloppine lies in the quality of the veal and the balance of flavors in the sauce. While it may seem simple, the dish requires attention to detail to guarantee that the veal remains tender and the sauce is neither too acidic nor too rich. Follow this recipe to create a restaurant-quality dish right in your own kitchen, serving 4-6 people.
Ingredients:
- 1 ½ pounds veal cutlets, pounded to ¼-inch thickness
- Salt and freshly ground black pepper
- ½ cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish (optional)
Cooking Instructions:
- Prepare the Veal: Season the veal cutlets on both sides with salt and freshly ground black pepper. Dredge each cutlet in flour, shaking off any excess. This will help create a light crust and thicken the sauce.
- Cook the Veal: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the veal cutlets in a single layer. Cook for about 2-3 minutes on each side until golden brown and just cooked through. Remove the cutlets from the skillet and set aside on a plate.
- Deglaze the Pan: Lower the heat to medium and carefully pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes until slightly reduced.
- Make the Sauce: Add the chicken broth and lemon juice to the skillet. Increase the heat to medium-high and bring the mixture to a simmer. Let it reduce by half, about 5 minutes.
- Finish the Sauce: Reduce the heat to low and stir in the remaining 2 tablespoons of butter and capers. Return the veal cutlets to the skillet, spooning the sauce over them. Allow the veal to reheat for 1-2 minutes in the sauce.
- Serve: Transfer the veal to a serving platter, pour the sauce over the top, and sprinkle with fresh parsley. Garnish with lemon slices if desired. Serve immediately.
Extra Tips:
When preparing Veal Scaloppine Al Limone, ascertain that the veal is pounded evenly to avoid uneven cooking.
Don’t overcrowd the skillet when cooking the veal; if necessary, cook the cutlets in batches to maintain a consistent temperature.
For a richer flavor, you can substitute part of the chicken broth with beef broth.
If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with cold water before adding the butter.
Enjoy your dish with a side of sautéed vegetables or a fresh salad for a complete meal.
Veal Involtini
Veal Involtini is a classic Italian dish that showcases the tender and delicate flavors of veal, combined with a savory stuffing and simmered in a rich tomato sauce. This dish is perfect for a family dinner or a special gathering, offering both elegance and comfort on a single plate.
The dish involves rolling thin slices of veal around a flavorful filling, usually consisting of prosciutto, herbs, and cheese, then cooking them to perfection in a tomato-based sauce. The result is a mouthwatering meal that’s sure to impress any guest.
Preparing Veal Involtini requires a bit of precision and care, but the end result is well worth the effort. The key to this recipe is making certain that the veal slices are thin enough to roll easily and cook evenly. The filling ingredients should be well-balanced to complement the delicate flavor of the veal without overpowering it.
Once wrapped and secured, the involtini are gently simmered in a homemade tomato sauce, which infuses the rolls with additional flavor and keeps them moist and tender. Serve with a side of pasta or a fresh salad for a complete Italian dining experience.
Ingredients (serves 4-6 people):
- 8 veal cutlets, pounded thin
- 8 slices of prosciutto
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the Veal Cutlets: Lay each veal cutlet flat on a clean surface. If necessary, use a meat mallet to make them evenly thin, about 1/4 inch thick. Season both sides with salt and pepper.
- Assemble the Filling: In a small bowl, combine the Parmesan cheese, mozzarella cheese, minced garlic, chopped basil, and parsley. Mix well to create a uniform filling.
- Fill and Roll the Veal: Place a slice of prosciutto on each veal cutlet. Spoon a small amount of the cheese and herb mixture onto the center of each cutlet. Roll the veal around the filling tightly and secure each roll with toothpicks or kitchen twine.
- Sear the Involtini: Heat the olive oil in a large skillet over medium-high heat. Add the veal rolls, seam side down, and sear on all sides until browned, about 4-5 minutes total. Remove the rolls from the skillet and set aside.
- Make the Sauce: In the same skillet, add the white wine to deglaze, scraping up any browned bits. Allow the wine to reduce by half. Add the crushed tomatoes, oregano, and red pepper flakes, stirring to combine. Season with salt and pepper to taste.
- Simmer the Involtini: Return the veal rolls to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the veal is cooked through and tender. Turn the rolls occasionally to make certain of even cooking.
- Serve: Remove the toothpicks or twine from the involtini before serving. Serve hot with a generous amount of sauce.
Extra Tips:
To make sure your Veal Involtini is tender and flavorful, make sure to pound the veal cutlets thinly and evenly. This not only aids in easy rolling but also makes certain that the meat cooks uniformly.
When choosing your prosciutto, look for high-quality slices that aren’t too thick, as they’ll add a nice salty depth to the dish. If you prefer a less spicy sauce, you can omit the red pepper flakes.
Finally, for a richer sauce, consider adding a splash of balsamic vinegar or a knob of butter just before serving.
Veal Pizzaiola
Veal Pizzaiola is a delectable Italian dish that features tender veal cutlets simmered in a rich tomato sauce, infused with the flavors of garlic, oregano, and fresh basil. This classic recipe is perfect for those who love the combination of savory and slightly tangy flavors, with the veal absorbing all the nuances of the well-seasoned sauce.
Traditionally served with a side of pasta or crusty bread, Veal Pizzaiola is an excellent choice for a comforting, yet elegant meal that can be enjoyed by the whole family.
The origins of Veal Pizzaiola can be traced back to the southern regions of Italy, where simple, fresh ingredients are the cornerstone of local cuisine. The term “pizzaiola” refers to the style of sauce that’s reminiscent of the flavors found in a traditional pizza.
This dish beautifully showcases the balance between earthy herbs and the sweetness of ripe tomatoes, all while highlighting the tender and mild flavor of the veal. Whether you’re hosting a dinner party or preparing a midweek meal, Veal Pizzaiola is sure to impress with its robust taste and inviting aroma.
Ingredients (Serves 4-6):
- 2 pounds veal cutlets
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1/4 cup red wine (optional)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Veal: Season the veal cutlets with salt and pepper on both sides. Allow them to sit at room temperature for about 10 minutes to absorb the seasoning.
- Sear the Veal: In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets in batches, if necessary, to avoid overcrowding. Sear each side for about 2-3 minutes until they’re golden brown. Remove the veal from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
- Create the Sauce: Pour in the crushed tomatoes, chicken broth, and red wine (if using). Stir to combine, scraping up any browned bits from the bottom of the pan for added flavor. Bring the mixture to a gentle simmer.
- Simmer the Veal: Return the veal cutlets to the skillet, nestling them into the sauce. Cover the skillet and let the veal simmer in the sauce for about 20-25 minutes until the meat is tender and has absorbed the flavors of the sauce.
- Finish with Basil and Cheese: Stir in the chopped fresh basil and sprinkle the grated Parmesan cheese over the top. Allow the cheese to melt slightly before removing the skillet from the heat.
- Serve: Transfer the veal and sauce to a serving platter. Garnish with additional fresh basil leaves and serve immediately with your choice of pasta or crusty bread.
Extra Tips:
When preparing Veal Pizzaiola, it’s important to choose veal cutlets that are of even thickness to guarantee they cook uniformly.
If you’re looking for a more intense flavor, consider marinating the veal in olive oil, garlic, and oregano for a few hours before cooking. For a thicker sauce, you can reduce the amount of chicken broth or allow the sauce to simmer uncovered for a few extra minutes to achieve your desired consistency.
Finally, using fresh basil over dried enhances the aromatic quality of the dish, providing a fresher, more vibrant flavor profile.
Veal Braciole
Veal Braciole is a classic Italian dish that showcases tender veal rolled with a flavorful filling and slowly simmered in a rich tomato sauce. This dish is perfect for a family dinner or a special occasion, as it combines the delicate flavors of veal with a robust sauce that’s certain to impress.
The filling can vary, but traditionally includes a combination of breadcrumbs, cheese, herbs, and sometimes cured meats, providing a delightful contrast to the tender meat. The slow cooking process allows the veal to absorb the flavors of the sauce, resulting in a melt-in-your-mouth texture.
This recipe serves 4-6 people, making it ideal for gatherings. Veal Braciole is typically served with pasta or polenta, allowing the sauce to be soaked up by your side dish of choice. It’s a dish that embodies the warmth and comfort of Italian cuisine, making it a perfect addition to your recipe repertoire.
Ingredients:
- 6 thin veal cutlets (about 1/4 inch thick)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup pine nuts, toasted
- Salt and pepper, to taste
- 6 slices of prosciutto
- 2 cups marinara sauce
- 1/4 cup olive oil
- 1/2 cup dry white wine
- Kitchen twine
Cooking Instructions:
- Prepare the Filling: In a mixing bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, toasted pine nuts, salt, and pepper. Mix well to guarantee all ingredients are evenly distributed.
- Assemble the Braciole: Lay each veal cutlet flat on a clean surface. Place a slice of prosciutto on top of each cutlet, then spread a spoonful of the breadcrumb mixture evenly over the prosciutto.
- Roll and Secure: Carefully roll each veal cutlet tightly, starting from the narrow end. Use kitchen twine to tie each roll in two to three places to secure it during cooking.
- Brown the Braciole: In a large skillet, heat olive oil over medium-high heat. Add the veal rolls and cook until browned on all sides, about 8-10 minutes. Remove the veal from the skillet and set aside.
- Deglaze the Pan: In the same skillet, pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan.
- Simmer with Sauce: Add the marinara sauce to the skillet, stirring to combine with the wine. Return the veal rolls to the skillet, making sure they’re submerged in the sauce.
- Cook the Braciole: Reduce the heat to low, cover the skillet, and let the Braciole simmer for 1-1.5 hours, or until the veal is tender and the flavors have melded.
- Serve: Remove the kitchen twine before serving. Serve the Veal Braciole with pasta or polenta, and spoon the sauce generously over the top.
Extra Tips: When preparing Veal Braciole, confirm the veal cutlets are thin enough to roll easily, as thicker pieces may not cook evenly. If you can’t find thin cutlets, consider pounding thicker ones to achieve the desired thickness.
Additionally, feel free to customize the filling by adding ingredients such as chopped spinach or different cheeses to suit your taste. Finally, be sure to taste and adjust the seasoning of your sauce towards the end of cooking to guarantee a perfectly balanced dish.
Veal Bolognese
Veal Bolognese is a delightful and rich Italian dish that’s perfect for a hearty meal. This recipe takes the classic Bolognese sauce and elevates it with the tender and flavorful addition of veal, creating a dish that’s both luxurious and comforting. The slow-cooked sauce, infused with aromatic herbs and a hint of wine, envelops the veal, ensuring that every bite is packed with flavor. Ideal for serving over your choice of pasta, this dish is a perfect representation of rustic Italian cuisine that brings warmth and satisfaction to the table.
This Veal Bolognese recipe is crafted for a serving size of 4-6 people, making it suitable for a family dinner or entertaining guests. The recipe involves simmering veal with a medley of vegetables and herbs to create a rich and savory sauce. Whether you’re an experienced cook or a beginner, this recipe promises to guide you through each step to achieve an authentic Italian experience right in your kitchen.
Ingredients for Veal Bolognese (serves 4-6):
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 pound ground veal
- 1/2 cup dry white wine
- 1 cup whole milk
- 28-ounce can of crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Your choice of pasta (e.g., tagliatelle or spaghetti)
Cooking Instructions:
- Prepare the Base: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery. Sauté these vegetables, stirring occasionally, until they’re softened and the onion is translucent, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Veal: Increase the heat to medium-high and add the ground veal to the skillet. Cook the veal, breaking it up with a wooden spoon, until it’s browned all over and any liquid has evaporated, about 6-8 minutes.
- Deglaze with Wine: Pour in the dry white wine and stir, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes.
- Simmer the Sauce: Reduce the heat to low and stir in the whole milk. Let it simmer gently until the milk is almost fully absorbed by the veal, about 10 minutes. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well to combine all the ingredients.
- Cook the Bolognese: Cover the skillet partially, allowing the sauce to simmer gently for at least 1 to 1.5 hours. Stir occasionally, and if the sauce looks too thick, add a splash of water to reach your desired consistency.
- Finish the Sauce: Once the sauce has thickened and flavors have melded beautifully, stir in the grated Parmesan cheese. Adjust the seasoning with additional salt and pepper, if needed.
- Cook the Pasta: While the Bolognese is simmering, cook your choice of pasta according to package instructions. Drain the pasta and serve it topped with the veal Bolognese sauce. Garnish with fresh parsley and additional Parmesan cheese if desired.
Extra Tips:
For the best flavor, allow the Bolognese sauce to simmer for longer than the suggested time if possible. This will further develop the depth of flavor and tenderness of the veal.
Additionally, consider using a high-quality dry white wine, as this contributes greatly to the sauce’s taste. If you prefer a creamier texture, you can add more milk or a splash of cream towards the end of cooking.
Finally, always taste the sauce before serving and adjust the seasoning to your preference. Enjoy this dish with a side of crusty bread and a fresh salad for a complete Italian dining experience.
Veal Alla Puttanesca
Veal Alla Puttanesca is a delightful Italian dish that combines the tender, juicy flavors of veal with the bold and tangy taste of puttanesca sauce. This savory recipe is perfect for those who love a bit of spice and richness in their meals.
Originating from Southern Italy, puttanesca sauce typically includes tomatoes, olives, capers, and anchovies, creating a robust and aromatic base that pairs beautifully with succulent veal. Ideal for a special dinner or a comforting family meal, Veal Alla Puttanesca is sure to impress your guests with its complex flavors and beautiful presentation.
This dish is both easy to prepare and deeply satisfying. The key to its success lies in the quality of ingredients, particularly the veal, which should be fresh and high-grade, and the puttanesca sauce, which should simmer slowly to develop its full depth of flavor.
You can serve it over a bed of pasta or alongside a simple green salad to complement the richness of the sauce. This recipe serves 4-6 people, making it perfect for a small gathering or an indulgent family meal.
Ingredients:
- 4-6 veal cutlets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup pitted black olives, sliced
- 2 tablespoons capers, drained
- 4 anchovy fillets, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Veal: Season the veal cutlets with salt and freshly ground black pepper on both sides. Let them rest at room temperature for about 10 minutes.
- Sauté the Veal: In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until they’re browned. Remove the veal from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Ingredients: Stir in the crushed tomatoes, sliced olives, capers, minced anchovies, red pepper flakes, and dried oregano. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 15-20 minutes. Stir occasionally to prevent sticking.
- Combine Veal and Sauce: Return the veal cutlets to the skillet, nestling them into the sauce. Cover the skillet and let everything simmer together for another 10 minutes, or until the veal is cooked through and tender.
- Final Touches: Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves before serving.
Extra Tips: To enhance the flavor of your Veal Alla Puttanesca, consider using fresh, high-quality ingredients, particularly the olives and anchovies. If you prefer a milder flavor, reduce the amount of red pepper flakes.
For a more intense taste, allow the sauce to simmer longer to deepen the flavors. Additionally, you can serve this dish with a side of crusty bread to soak up the delicious sauce.
