Italian Veal Dishes

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 cent... READ MORE

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 be... READ MORE

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 s... READ MORE

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 wit... READ MORE

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 ... READ MORE

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... READ MORE

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, s... READ MORE

Tomaxelle or tomaselle are traditional Italian veal rolls originating from Liguria. Although there are some variations, the dish is usually made with a combination of veal, garlic, dried mushrooms, eggs, crumb of a bread roll, olive oil, pine nuts... READ MORE

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 t... READ MORE

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, du... READ MORE

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 ... READ MORE

Petto al forno is a traditional dish consisting of roasted veal breast. It's made with a combination of boneless breast of veal, butter, prosciutto crudo slices, sage, rosemary, olive oil, and seasonings. The breast is pounded until thin, seasoned... READ MORE

Braciole rifatte is a traditional meat dish originating from Florence. The dish is usually made with a combination of veal or beef slices, breadcrumbs, eggs, olive oil, garlic, tomatoes, beef stock, and parsley. The meat is pounded until thin, fla... READ MORE

Punta di petto alla parmigiana is a traditional dish originating from Parma. The dish consists of a stuffed veal breast and it's usually made with a combination of veal breast, onions, celery, eggs, milk, butter, parsley, breadcrumbs, nutmeg, grat... READ MORE

Ossibuchi con piselli is a classic Italian dish, particularly associated with Lombardy, that consists of braised veal shanks (ossibuchi) cooked until tender and served with peas (piselli) in a savory sauce. The preparation begins by dusting the os... READ MORE

Piccatine al limone is a traditional dish originating from the Lazio area. The dish is usually made with a combination of veal, prosciutto, lemon, parsley, flour, butter, and seasonings. The thinly sliced veal fillets are seasoned with pepper, dip... READ MORE

Riso arrosto is a traditional dish originating from Liguria. It consists of baked rice and meat. The dish is made with a combination of Arborio rice, veal, onions, parsley, stock, butter, grated cheese, and meat sauce known as sugo di carne. In or... READ MORE

Scaloppine al pompelmo is a traditional dish consisting of veal scallops in grapefruit juice. The dish is usually made with a combination of veal scallops, grapefruit juice, flour, thyme, butter, dry white wine, and seasonings. The scallops are li... READ MORE

Messicani alla milanese is a traditional dish originating from Milan. The dish is usually made with a combination of veal, breadcrumbs, eggs, sausage, mortadella, rosemary, Grana Padano, parsley, nutmeg, garlic, sage, milk, stock, butter, flour, o... READ MORE

Rovelline lucchesi is a traditional dish hailing from the Lucca area in Tuscany. The dish consists of veal escalopes that are sautéed with tomato sauce, garlic (or a soffritto of onions, celery, and carrots), and capers. Originally, rovelli... READ MORE

Arrosto di vitello farcito reggiano is a traditional dish from the Italian region of Emilia-Romagna, made with veal that is filled with a rich mixture of spinach, frittata, and mortadella. The veal is stuffed, rolled, baked in the oven, t... READ MORE