Cutlets, Braciole, Involtini and other Quick-cooking Dishes
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.
Thin-sliced raw beef, seasoned with and cooked by a mix of lemon juice and olive oil. From Harry's Bar in Venice.
Florentine Steak: Bistecca alla
The classic porterhouse cut done over the coals is a rare treat.
A burger is, well, a burger. However, they're very easy to jazz up, and here's what I do with them.
Milanese Cutlet: La Cotoletta alla
A breaded veal cutlet is simple, but can reach great heights.
Saltimbocca alla Romana
The classic Roman way of making cutlets, with sage and prosciutto.
The classic recipe developed by Italian restaurateurs in the US in the early 1950s.
Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.
Veal Parmigiana: La Cotoletta alla Bolognese
What's known as Veal Parmigiana in the English-speaking world: Breaded, with cheese, tomato and prosciutto.
Veal Pizzaiola: Carne alla
Cutlets stewed in tomato sauce with oregano and capers -- had the Neapolitans not invented it, someone else would have had to.
Other Quick-cooking Dishes
Artusi's Milanese Cutlet: Artusi's Cotoletta
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
Artusi's Bolognese Cutlet: Artusi's Cotoletta
A breaded veal cutlet, graced with cheese and truffles.
Asparagus Rollups: Involtini di
Veal involtini with asparagus tips. Quick & tasty.
Artichoke Rollups: Involtini coi
A tasty winter recipe, cutlets wrapped around sauteed artichokes.
Bartola's Cutlets: Bracioline alla
Cutlets stewed in a vegetable sauce.
Beef Filet Bismark Style: Filetto alla
Beef filet, with an egg cracked over it. A fantastic combination!
Beef Filet, Stuffed with Truffles: Filetti di
Bue Ripiene al Tartufo
Beef filet stuffed with truffles and mozzarella.
Cutlets in Sage: Arrostini alla
Cutlets gently sauteed in a sage sauce.
Cutlets Palermo Style: Arrosto alla
Cutlets dredged in seasoned breadcrumbs and grilled to perfection.
Cutlets with Egg and Lemon Sauce
Another tasty variation on an old favorite.
Cutlets with Ham: Cotoletta col
Again a breaded veal cutlet, this time with prosciutto.
Don's Steak Pizzaiola
A zesty use for eye round roast!
Farmwife's Cutlets: Bracioline alla
Cutlets seasoned with green olives, capers and anchovies, and gently stewed.
Farm Wife's Cutlets: Costolette alla
Veal chops with beans, from Lombardia.
Figgy Filet, or Filetto ai Fichi
Filet is a rich foil for all sorts of things, including figs. A voluptuous dish!
Filets in Orange Sauce: Filettini
Cultets, quickly pan-cooked and served with an orange sauce.
Filet in Marsala Sauce: Filetto al
An extremely tasty filet!
Garnished Cutlets: Costolette
Ada Boni's recipe for veal cutlets in a zesty tomato and bell pepper sauce.
Grilled Rollups: Involtini
Delightfully refreshing Sicilian grilled involtini.
Home-Style Cutlets with Potatoes: Costolette
alla Casalinga con Patate
Meat & Potatoes, Piemontese style.
Marinated Grilled Filet: Filetto Marinato alla
Beef filets marinated with chopped vegetables, and then grilled: Tasty!
Mexican Rollups: Messicane
Veal involtini with a nutmeg-laced pancetta filling to enjoy with polenta or risotto, with you significant other.
Mediterranean Scaloppine: Scaloppine alla
A simple, zesty dish that obviously draws from the Neapolitan carne alla pizzaiola, though it is a little quicker to do and also has peppers.
Milanese Veal Rollups: Involtini di Vitello alla
Zesty involtini with a chicken liver and prosciutto filling will be a erfect pickup dish.
Rollups with Anchovies: Polpettine con le
These are actually cutlets, wrapped around anchovy filets -- involtini, in short. A Lombard specialty that's quite nice when it's hot.
Rollups, Palermo Style: Braciole alla
Involtini filled with pine nuts, raisins and cheese, and grilled.
Saltimbocca alla GianLeonardo
Caught short one day, Leonard developed another saltimbocca variation, with a red wine and tomato based sauce.
Veal Scaloppini in a tasty, creamy zucchini-based primavera sauce.
Scallops with Pomegranates: Fettine alla
Cutlets, on a bed of shallots, delicately flavored with pomegranates.
Scallops with Marsala: Scaloppine al
Every trattoria in rome offers veal or chicken scallops cooked in a Marsala sauce -- Classic Roman Jewish cooking..
Sicilian Stuffed Cutlets: Bracioline Ripiene
Zesty Sicilian stuffed veal cutlets -- quick, and perfect for the grill!
Stuffed Cutlets: Bracioline Ripiene
Very tasty and quite traditional Tuscan stuffed veal cutlets.
Torino-Style Steak: Bistecche alla
Steaks, served with white beans and a classic, zesty Piemontese sauce for meats.
Tournedos with Radicchio: Tournedos al
Tasty beef filet topped with radicchio and cheese.
Valdostana Cutlets: Costolette alla
Cutlets filled with cheese, breaded and fried.
Veal Chops with Bell Peppers: Nodini di Vitello
A tasty recipe for veal chops with a bell pepper sauce.
Veal Cutlets with Bell Peppers: Costolette di
Vitello coi Peperoni
Zesty cutlets sauteed, then cooked with peppers.
Veal Scallops with Lemon: Fesa di Vitello al
Veal scaloppini in lemon sauce, and a variation with white wine too.
Winemaker's Cutlets: Braciole del
Cutlets served on crusty bread with cheese, smothered with mushrooms.
Veal Piccata with Parsley: Piccata di Vitello al
A Milanese dish made with veal cutlets (or scaloppini) & prosciutto in a zesty lemon-and-parsley sauce.
Veal Pockets Stuffed with Porcini: Portafogli di
Vitello Con Porcini
Veal cutlets stuffed with porcini -- fare fit for the Gods.
Veal Rollups: Involtini di Vitello
A zesty cheese-filled variation that will also work well with chicken or turkey.
Veal Scallops with Pecorino Cheese: Scaloppine
al Pecorino Toscano
Veal scallops with a tasty, cheesy topping.
Veal Uccelletto Style: Vitello
Ligurian veal scallops, quickly cooked with wine and sage and (often) served with mushrooms.