Top 21 Italian Veal Dishes

Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter. It is often suggested that the similarities between these two culinary classics are not purely coincidental, as Milan was a part of the Austro-Hungarian Empire in the 17th and 18th century. However, when responding to any superficial comparison between the cotoletta and Wiener schnitzel, the Milanese will proudly point out that their dish has been a specialty of Milan and Lombardy since the 12th century. A recent Milanese invention is a version of the cotoletta called l’orecchia di elefante (lit. elephant's ear) in reference to its size and shape, while the original version gets its name from la costoletta - the cut of meat traditionally used to make it, a nearly inch-thick bone-in veal chop.Expand

Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for centuries, although the first written recipe was found in Pellegrino Artusi's 1891 cooking manual La Scienza in Cucina e l’Arte di Mangiar Bene. The word ossobuco translates to hollow bone — the cut of veal used for this dish is sliced horizontally through the bone and exposes the marrow, which is what gives the dish its buttery richness. Slow-cooked in beef broth until the meat becomes soft enough to cut with a fork, ossobuco is finished with a topping of gremolà or gremolada, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest. Ossobuco can be served alone or it can be accompanied by polenta, peas, mashed potatoes, or spinach with butter, but for a real feast of flavors, it is best enjoyed with risotto alla Milanese.Expand

This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca alla Bresciana has been prepared since the early 1800s. Regardless of its true origins, saltimbocca is one of Rome’s favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas.Expand

Piccata al limone is a traditional meat dish originating from Italy. Although there are many recipes, the dish is usually made with a combination of veal scallops, butter, lemon juice, flour, parsley, and salt. The veal is pounded with a mallet, sprinkled with flour, cooked in butter over high heat on both sides, and then seasoned with salt. A mixture of water and lemon juice is poured into the pan and cooked until reduced. It's then sprinkled with chopped parsley and dotted with butter. Once the butter has melted, the veal scallops are removed from the pan and served in lemon sauce. Baked potatoes are a perfect accompaniment to this dish.Expand

Costoletta alla valdostana is a traditional meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are tenderized with a mallet and stuffed with prosciutto cotto and slices of Fontina cheese. Once assembled, the cutlets are dipped in beaten eggs, rolled in breadcrumbs, and fried in butter on both sides until golden. The dish is served immediately, while still warm. It’s also possible to prepare the dish in the oven instead of the frying pan.Expand

Cotoletta alla bolognese is a traditional meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are pounded until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is topped with a slice of prosciutto crudo and grated Parmigiano-Reggiano. Broth and butter are then added to the pan and the dish is covered until the cheese melts. Before serving, this cotoletta is traditionally topped with shaved truffles.Expand

Scaloppine al limone is a traditional veal dish. Although there are many recipes for this dish, it's usually made with a combination of veal scallops, lemon juice, flour, butter, salt, and black pepper. The scallops are lightly pounded, dusted with flour, and browned on both sides in butter. The meat is then seasoned with salt and pepper, while the lemon juice is added to the pan and the combination is cooked until the sauce starts to thicken. Once done, the veal scallops are arranged on a serving plate and drizzled over with the refreshing lemon sauce. It's recommended to accompany scaloppine al limone with a fresh green salad on the side.Expand

A traditional Genovese dish known as cima alla Genovese is actually a meat loaf consisting of a veal breast stuffed with a huge number of ingredients. Here are just some of them: onions, pork fat, ground veal, pistachios, various offal, peas, hard-boiled eggs, carrots, garlic, and crustless white bread. The whole concoction is flavored with spices such as bay leaves, parsley, and black pepper. The dish is a typical representation of the cucina povera, and in the past it was prepared as a frugal way to use leftovers. Today, it is a rare, but very sought after dish that is traditionally served sliced and accompanied by steamed vegetables or salads on the side.Expand

Scaloppine al latte is a traditional veal dish. Although it has many variations, the dish is usually prepared with a combination of veal scallops, flour, eggs, breadcrumbs, butter, milk, capers, and seasonings. The scallops are lightly pounded, dusted with flour, dipped into beaten eggs, and then into breadcrumbs. The meat is cooked in butter on both sides, ideally in a large skillet. The milk is added to the skillet and the dish is simmered until the veal becomes tender. Once done, the scallops are arranged on a serving plate, then topped with a combination of hot cooking juices and chopped capers.Expand

Scaloppine al Marsala is a traditional dish originating from Piedmont. The dish is usually made with a combination of veal scallops, Marsala, flour, butter, salt, and pepper. The veal is tenderized with a mallet until then, coated in flour, fried in butter on each side, seasoned with salt and pepper, and removed from the pan. The Marsala is poured into the hot pan and cooked until the alcohol evaporates. The heat is lowered, and the sauce is reduced. The veal is served on a bed of mashed potatoes and drizzled with the sauce.Expand