Can substitute shoulder blade with a rump roast.
If desired garnish finished dish with peach slices.
You might need to buy:
- veal shoulder blade
serves 4
You might need to buy:
- veal cutlets
- thin slices cooked ham
- thin slices Swiss cheese
- all purpose flour
- salt
- allspice
- pepper
- dry bread crumbs
- butter or margarine
- salad oil
- water
- hot cooked rice or hot parslied noodles
- lemon wedges and chopped parsley for garnish
serves 4
You might need to buy:
- flour
- salt
- bread crumbs
- eggs
- oil for frying
ready in about 25 minutes;
serves 9
You might need to buy:
- tomato juice
- chicken broth
- pepper
- flour
- thinly sliced veal round steak
- ground nutmeg
- grated Parmesan cheese
- minced parsley
ready in about 35 minutes;
serves 6
MAKE AHEAD
The sauce can be refrigerated for up to 3 days and frozen up to 1 month.
You might need to buy:
- extra-virgin olive oil
- ground beef
- ground veal
- ground pork
- dry white wine
- chicken stock or canned low-sodium broth
- dried thyme
- bay leaf
- Salt and freshly ground pepper
- heavy cream
- penne rigate
You might need to buy:
- Eggs
- Milk
- Flour
- Melted Butter
- Lemon Wedges To Serve
You might need to buy:
- Veal Cutlets With Bone Left In
- Fresh Breadcrumbs
- Butter
- Salt And Pepper
- For The Topping:
- Olive Oil
- Salt & Pepper
You could use any soft cheese such as fontina or swiss instead of the provolone cheese I used, or substitute cooked ham or prosciutto for the mortadella
You might need to buy:
- Veal Scallopine
- Asparagus Spears
- Thin Slices Mortadella
- Thin Slices Of Provolone Cheese
- All-purpose Flour Seasoned with Salt & Pepper
- Soft Butter
- Olive Oil
- Dry Marsala Wine
You might need to buy:
- Thin Slices Of Veal Scaloppine
- Thin Slices Prosciutto
- Thin Slices Of Provolone Cheese
- Large Fresh Sage Leaves
- Salt & Pepper
- Olive Oil
- Lemon Wedges To Serve