Veal Stew with Tomatoes and Peas
A classic Italian ‘Spezzatino’. Veal cooked slowly with plum tomatoes and sweet peas. A hearty, one-pot meal.
Veal Stew with Sage, White Wine, and Cream
Tender cubes of veal shoulder stewed with sage and white wine, finished with cream for a luxurious, velvety sauce.
Sautéed Veal Chops with Garlic, Anchovies, and Parsley
Veal chops topped with a savory, pungent sauce of melted anchovies, garlic, and parsley. A robust dish for flavor lovers.
Sautéed Veal Chops with Sage and White Wine
Veal loin chops are sautéed with fresh sage leaves and finished with a white wine reduction. A simple yet elegant preparation.
Breaded Veal Chops, Sicilian Style (Garlic & Rosemary)
A fragrant twist on the Milanese chop. Garlic infuses the frying oil, and rosemary is added to the breading for a distinct Sicilian flavor.
Sautéed Breaded Veal Chops, Milanese Style
The classic ‘Cotoletta alla Milanese’. Veal chops pounded thin, breaded, and fried in butter until golden and crisp. A national treasure.
Veal Roll with Spinach and Prosciutto Stuffing
A large veal slice rolled with a savory filling of spinach, prosciutto, and onion, then braised in white wine. Slices reveal a beautiful green spiral.
Veal Rolls with Anchovy and Mozzarella
Veal rolls filled with a rich anchovy-tomato paste and mozzarella cheese. Braised in Marsala for a complex, savory finish.
Veal Rolls with Pancetta and Parmesan
Veal scaloppine rolled up with pancetta and parmesan, then braised in a white wine and tomato sauce. Simple ingredients, deep flavor.
Messicani (Stuffed Veal Rolls with Nutmeg)
Small veal rolls filled with a mixture of pork, ham, parmesan, and nutmeg. Braised in white wine and broth. A comforting Milanese specialty.