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Flat Beef and Veal Braciole, Scallops and More

Braciole, depending upon where you are in Italy, are either cutlets with the bone, or scallops, and unless specified are usually either beef or veal. In some cases braciole are rolled up, at which point their name in official Italian is involtini. Here we have flat Braciole.

Dario Cecchini's Braciole
How Dario Cecchini, Panzano's Master Butcher, prepares Braciole

Veal Fillet with Oranges, Filetto di Vitella all'Arancia
Oranges are tremendously popular, but primarily as fruit. They don't get used as often as they might in the kitchen, and this is a pity because they work wonderfully with other ingredients, in this case veal. The recipe calls for fillet. You could also use veal medallions, and I think it would work with chicken too.

Surprising Scaloppine, Fagottini Curiosi
This collection of veal and cabbage involtini, scaloppine and cabbage leaves rolled up around a variety of fillings, isn't the sort of thing you'll want to make every day, but it will surprise and delight your friends when you invite them to dinner.

Leonardo Romanelli's Braciole Fritte alla Fiorentina
Florence's braciole fritte are thin slices of beef, breaded, fried, and recooked in tomato sauce: this is a traditional family dish, one prepared to satisfy the hunger of those at the table, and the sauce is just as important as the meat, as it gives the diners something to dip their bread into.

Leonardo Romanelli's Braciole Fritte alla Fiorentina, Illustrated
Florence's braciole fritte are thin slices of beef, breaded, fried, and recooked in tomato sauce: this is a traditional family dish, one prepared to satisfy the hunger of those at the table, and the sauce is just as important as the meat, as it gives the diners something to dip their bread into.

Veal Scaloppine with Oranges and Anchovies
Oranges work quite nicely with veal scallops, while the anchovies add a pleasant salty accent, but nothing fishy.

Veal Scaloppine with Pine Nuts and Raisins
The combination of raisins and pine nuts is one of the fixtures of south Italian cooking, and they work very well with veal scallops.

Veal Scaloppine With Olives & More
Olives, capers, oregano, and tomatoes are a simple, zesty addition to a pan of veal scallops.

Smoked Scaloppine - Scaloppine al Fumè
Fumè means smoked, and these veal scallops have a more woodland feel, with bacon and scamorza affumicata, a smoked Italian cheese which is firm enough to slice, and that melts quite well. In its absence, use another mild flavored, moderately smoked cheese.

Judy's Braciole alla Livornese Recipe - Twice-Cooked Beef
Livorno, one of Tuscan's major ports, is known for triglie alla livornese, reef mullet cooked in a zesty tomato sauce. To simply cook braciole in tomato sauce would be drab, no matter how zesty the sauce, and livornesi are not drab. However, if you first bread the cutlets and fry them before finishing them up in the tomato sauce, things are much more interesting. And you have Braciole alla Livornese.

Scaloppine alla Mediterranea -- Mediterranean Scaloppine
This is 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.

Scaloppine Primavera
Primavera sauce is incredibly variable; some people like some vegetables, and some vegetables do better in one vegetable patch as opposed to another, so no two recipes are alike, though they all do share the freshness of spring. This sauce will work quite nicely over scaloppini, and preparing a tasty meal with it will take minutes.

Scallops in a Marsala Sauce -- Scaloppine al Marsala
Every trattoria in rome offers veal or chicken scallops cooked in a Marsala sauce.

Scaloppine with Tuscan Pecorino -- Scaloppine al Pecorino Toscano
Scaloppine with Tuscan Pecorino, or Scaloppine al Pecorino Toscano: This is a simple, tasty recipe from the people who oversee the production of pecorino Toscano DOP. It will be quite tasty, and were I to decide to vary it the most I'd add is a dash of lemon juice. In terms of a wine, a Bianco di Pitigliano, which is light and crisp.

Veal Uccelletto Style -- Vitello all'Uccelletto
Veal Uccelletto Style, or Vitello all'Uccelletto: In Tuscany uccelletto generally refers to cranberry beans cooked with a little tomato sauce, and perhaps sausages. Vitello all'uccelletto is instead Ligurian home cooking, one of those quick, easy things that's ideal for contrasting the lack of appetite one often finds among children or the elderly. If you're making it for children, you may want to omit the wine.

Palermo-Style Cutlets -- Arrosto Palermitano
Palermo-Style Cutlets, or Arrosto Palermitano: Simple Sicilian grilled beef cutlets, and refreshing too.

Veal Cutlets with Peppers -- Costolette di Vitello coi Peperoni
Veal Cutlets with Peppers, or Costolette di Vitello coi Peperoni: This is Calabrian recipe, and ideally the peppers should have some bite. If need be, however, you can use sweet bell peppers instead.

Val D'Aosta-Style Cutlets -- Costolette alla Valdostana
Val D'Aosta-Style Cutlets, or Costolette alla Valdostana: The Val D'Aosta is famed for its dairy products, so the use of butter and cheese here come as no surprise. The recipe is, however, a relatively new development, thought up to please tourists who visit the region.

Contadina-Style Veal Chops -- Costolette alla Contadina
Contadina-Style Veal Chops, or Costolette alla Contadina: This is a simple, hearty recipe from Lombardia that makes pleasing use of beans as well. The use of cloves is somewhat unusual, as Italian dentists still used clove oil on cavities until recently, and some cooks will omit them.

Beef Cutlets Palermo-Style -- Bracioline alla Palermitana
Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six.

The Wine-Maker's Veal Cutlets -- Braciole del Vinaio
The Wine-Maker's Veal Cutlets, or Braciole del Vinaio: This Tuscan recipe is simpler than the ingredient list might make you think, and will be quite refreshing on a crisp fall day.

Cutlets in Orange Sauce -- Filettini all'Arancia
Cutlets in Orange Sauce, or Filettini all'Arancia: This recipe, like chicken in orange sauce, is relatively recent, as is shown by the inclusion of Worcestershire sauce.

Veal Cutlets with Pomagranite Sauce -- Fettine alla Melagrana
Veal Cutlets with Pomagranite Sauce, or Fettine alla Melagrana: This rather unusual fall recipe will take about a half hour to prepare, and will serve 4.

Jewish Pinzette in Marsala Sauce -- Pinzette o Pizzette Ebraiche al Marsala
Pinzette are floured ground veal patties, sauteed in a Marsala sauce, and are an Italian Jewish dish. Giuliana Ascoli Vitali-Norsa suggests they be served for Yom Kippur, though they will be good at any time of year, and are also quick to prepare.

Veal Cutlets with Lemon Sauce -- Fesa di Vitello al Limone
Simple, quick, and tasty too. Do go easy on the garlic, however.

Garnished Cutlets -- Costolette Guarnite
Ada Boni presents a tremendous variety of recipes in the Talismano della Felicità, which grew out of her experiences teaching cookery in Rome in the 1920s. Here's a tasty way to prepare veal.

Veal Chops with Bell Peppers -- Nodini di Vitello ai Peperoni
Bell peppers go nicely with all sorts of things, and are perfect with veal chops.

Pizzaiola Cutlets -- Carne alla Pizzaiola
No collection of cutlet and scaloppini recipes would be complete without Carne alla pizzaiola: "It's so humble and so simple it has no history -- nobody knows who invented it or when, though the name suggests its cradle may have been a pizza oven, and its father the pizzaiolo. But does it matter? Let's just enjoy it as it deserves (Caròla Francesconi, La Cucina Napoletana, p. 433)."

Saltimbocca alla Romana
Thoughts of sage bring to mind Saltimbocca, one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these cutlets.

Veal Cutlets with Sage and Marsala -- Arrostini di Vitella di Latte alla Salvia
There are a great many recipes for veal with Marsala. This is from Artusi, who also includes some sage.

Farm Wife-Style Cutlets -- Bracioline alla Contadina
This is another recipe from Artusi; it's a bit more rustic than some, and includes both olives and capers in the rub coating the meat. In short, zesty.

Bartola's Cutlets -- Bracioline alla Bartola
Bartola's Cutlets: A tasty variation on stewed cutlets or scallops from Pellegrino Artusi.

Veal Cutlets in Egg Sauce -- Costolette di Vitella di Latte in Salsa d'Uovo
This lemony egg sauce works perfectly with veal cutlets, therichness of the eggs providing body and the lemon deftness.

Cotolette alla Bolognese, or: Veal Parmigiana
Older Italian cookbooks assume you know what you're familiar enough with the recipe to get the proportions right if you know what the ingredients are. For those who prefer quantities, here is a more modern recipe for Cotolette alla Bolognese, known in the English Speaking world as Veal Parmigiana:

Milk-Fed Veal Cutlets with Truffles, Bologna Style
Artusi liked living in style, and for him truffles were a natural way to jazz up something humdrum like a veal cutlet. And they are good, though the more moderate in means among us might find his prosciutto variation, which closely resembles veal Parmigiana, better suited to our pockets.

Artusi's Cutlets of Milk-Fed Veal, Milanese Style
This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet.

Veal Piccata with Parsley, Piccata di Vitello al Prezzemolo
Piccata is a Milanese specialty. The term derives from picchiare, to hit or pound, and refers to the pounding of thin slices of meat to further flatten them out. The meat traditionally used in preparing piccata is veal scallops, while the liquid traditionally added at the end of the cooking just before serving the meat, is Marsala. There are many variations; here we have veal with slivered ham, and a variation with capers and parsley too.

Milanese Veal Cutlet, La Cotoletta Alla Milanese
Surfing the net the other night, I came across a recipe for Wienerschnitzel and realized how closely it resembles the Cotoletta alla Milanese: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter. To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef.

Veal Saltimbocca
Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.

Artusi's Milanese Cutlet: Artusi's Cotoletta alla Milanese
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.

Artusi's Bolognese Cutlet: Artusi's Cotoletta alla Bolognese
A breaded veal cutlet, graced with cheese and truffles.

Filet in Marsala Sauce: Filetto al Marsala
An extremely tasty filet!

Home-Style Cutlets with Potatoes
Meat & Potatoes, Piemontese style.

Saltimbocca alla GianLeonardo
Caught short one day, Leonard developed another saltimbocca variation, with a red wine and tomato based sauce.

Veal Scallops Primavera Style
Veal Scaloppini in a tasty, creamy zucchini-based primavera sauce.

Beef involtini filled with a bread, olive and anchovy stuffing, to go into pasta sauce as it simmers on the stove. From the folks at the Artisan.

A delightful tribute to the late Elizabeth Giandomenico, with an explanation of how she made braciole (involtini) for her family, and several recipes to choose from. Quite nice. From la Lama Family Secrets.

Cured beef, a wonderful north Italian specialty that's perfect on a hot day. From the folks at The Artisan.

Veal Sorrentino
Cutlets with prosciutto, eggplant and mozzarella done in a marinara sauce (with some other things added).

Veal with Mustard and Green Pepper Recipe - Vitello alla Senape con Pepe Verde
Fillet with a green peppercorn sauce was extremely popular a few years ago, and though now those who follow food fashion find it somewhat passé, I still enjoy it. Here we have a variation in the theme, which also calls for mustard, a condiment that isn't that popular in Italy, but that I don't often see people refuse.

Veal Scallops With Vinsanto Recipe - Fettine di Vitella Al Vinsanto
Veal scallops are both quick to cook and, because of their mild flavor, extremely versatile. Here they gain pleasant sweetness from Vinsanto, the classic Tuscan dessert wine.

Veal Scallops With Basil Recipe - Fettine di Vitella al Basilico
Veal scallops are both quick to cook and, because of their mild flavor, extremely versatile. This is a very simple recipe that will be quite easy to do, but does require fresh basil.

Veal Scallops Pizzaiola Recipe - Fettine di Vitella Alla Pizzaiola
Veal scallops are both quick to cook and, because of their mild flavor, extremely versatile. This veal pizzaiola recipe is quicker than the classic recipe, and quite easy to do.

Zesty Veal Scallops With Olives and Capers - Fettine di Vitella Con Olive...
Veal scallops are both quick to cook and, because of their mild flavor, extremely versatile. Here they gain considerable zest from a mixture of olives, capers, and hot pepper.

Sweet and Sour Veal Scallops Recipe - Straccetti in Agrodolce
Veal scallops are both quick to cook and, because of their mild flavor, extremely versatile. Here we have them in a sweet and sour sauce (yes, Italians do enjoy sweet and sour dishes) obtained from vinegar and chestnut honey, which also has pleasing bitter accents.

Veal Wallets Stuffed with Pickles, Portafogli di Vitella Ripiene
Portafogli are similar to involtini -- both are made using cutlets, veal in this case -- but whereas the involtino is a cutlet or scallop spread with a filling and rolled up, the portafoglio is simply folded over the filling, making a wallet. These will be a nice variation in a family meal, and could also -- if you halve the recipe -- be nice for a romantic occasion.

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