Lemony veal cutlets are simple, quick, and tasty too. Do go easy on the garlic, however.
Contadina-Style Veal Chops, or Costolette alla Contadina: This is a simple, hearty veal chop 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.
Simple Sicilian grilled beef cutlets, seasoned with herbs and bread crumbs, and refreshing too.
This is Calabrian recipe for veal cutlets with peppers, and ideally the peppers should have some bite. If need be, however, you can use sweet bell peppers instead.
Olives, capers, oregano, and tomatoes are a simple, zesty addition to a pan of veal scallops.
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.
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.
This Tuscan recipe is simpler than the ingredient list might make you think, and will be quite refreshing on a crisp fall day.
A tasty variation on stewed cutlets or scallops cooked in a tomatoey sauce, from Pellegrino Artusi. Fillet is the cut of veal or beef best suited for this dish, though rump and round can be used.
