Veal Cutlets Milanese Style
Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until now. I decided to rectify this, but have been struggling with a write-up to go along with the recipe. Everything I came up with about cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan just seemed dry and boring. So I thought I would just share a cutlet story from one of my Italy trips.
This is a great dish to make on a wintery Sunday afternoon. Ricotta Gnocchi is a great accompaniment to this dish. Just follow steps 1 thru 6 of our Gnocchi di Ricotta Alla Romana recipe to make the pasta. When the braciole are almost done cooking, bring a pot of water to a boil add some salt and the gnocchi, and cook until the gnocchi float to the top. Drain the gnocchi, put back in the pot, add some of the sauce from the braciole and stir up. Serve the gnocchi with the braciole, spooning braciole sauce on top. In the absence of the gnocchi, any pasta such as ziti, penne, or rigatoni can be substituted.
For all of you steak lovers out there, here is an excellent alternative to a plain grilled or broiled steak. If you do not wish to add the mushrooms and peppers, it is delicious just with the marinara sauce alone.
Just recently I was going through some old papers and found a few recipes my father gave to me for this site that I never posted. It is suprising to me that I overlooked Veal Rollatini because it is was one of my favorite dishes. I don’t know what I was thinking at the time, but it makes for a nice addition now.
Saltimbocca Alla Romana
Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that’s what it was called on my father’s menu, so I am sticking with it. This is a great dish to serve for company. Plate it over some sautèed spinach and it will make quite an impression. The literal translation of saltimbocca is “jump in the mouth”, and that’s precisely what this tasty combination of veal, prosciutto, sage and white wine will do.
Recently I went to a friend’s house to cook dinner for a small gathering. Veal Sorrentino is what we made for the main course. It had been quite a while since I had this dish and I had forgotten just how delicious it is. Based on the reaction of the other guests at dinner I knew that this had to be the next recipe posted on this site. If you are not a veal eater, chicken is also excellent prepared in this style, just pound the chicken breasts thin and cut into scaloppine in place of the veal.
Cutlets, they are a staple of every Italian’s diet. Veal cutlets and chicken cutlets are quick to prepare and can be enjoyed in many different ways. This variation of the veal cutlet is served with a refreshing salad on top and is quite delicious. Of course if veal is not your bag then you can substitute thinly pounded out chicken breasts.
These slow cooked, falling off the bone tender veal shanks are a perfect Sunday meal, especially when served with Risotto alla Milanese.