Classic Cutlets, Braciole, & Steaks
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe.
Bistecca alla Fiorentina
The
classic porterhouse cut done over the coals is a rare treat.
Bracioline Ripiene
Very tasty
and quite traditional Tuscan stuffed veal cutlets.
Bracioline Ripiene alla Siciliana
Zesty Sicilian stuffed veal cutlets -- quick, and perfect for the grill!
Braciolone
The word braciola
means different things in different parts of Italy. here it's a rich, flavorful
meat roll stuffed with all sorts of things, from Trapani in Sicily.
Carne alla Pizzaiola
Cutlets
stewed in tomato sauce -- had the Neapolitans not invented it, someone else
would have had to.
Carpaccio
Thin-sliced raw beef,
seasoned with and cooked by a mix of lemon juice and olive oil. From Harry's
Bar in Venice.
La Cotoletta alla Milanese
A
breaded veal cutlet is simple, but can reach great heights.
Costolette alla Valdostana
Cutlets filled with cheese, breaded and fried.
Filetto al Marsala
An
extremely tasty filet!
Piccata di Vitello al Prezzemolo
A Milanese dish made with veal cutlets (or scaloppini) & prosciutto in
a zesty lemon-and-parsely sauce.
Saltimbocca alla Romana
The
classic Roman way of making cutlets, with sage and prosciutto.
Veal Francese
The classic
recipe developed by Italian restaurateurs in the US in the early 1950s.
Veal Saltimbocca
Leonard Bibbo
uses veal rib chops for his saltimbooca, and completes them with a tasty wine
sauce.
Veal Parmigiana
A breaded veal
cutlet, with cheese, tomato and prosciutto.
More Cutlets, Braciole, & Steaks
Classic Italian Dishes
The
General Recipe Index
