scaloppine

Veal Scaloppine in Parchment with Asparagus

Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.

A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.

Veal cooked ‘Pizzaiola’ style with tomatoes, garlic, oregano, and salty capers. A robust and aromatic sauce for tender meat.

Veal cutlets topped with melted mozzarella cheese. A simple yet satisfying dish that highlights the quality of the veal and cheese.

Veal scaloppine sautéed in butter and finished with fresh lemon juice and parsley. Light, bright, and incredibly fast to prepare.