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Scaloppine alla Romana -- Veal Scallops Roman Style





8 tbsp. butter
2 tbsp. olive oil
3/4 lb. mushrooms, sliced
1 sm. onion, finely chopped
2 cloves garlic, peeled
3 cups fresh tomatoes, peeled and coarsely chopped
2/3 cup dry white wine
Salt to taste
3/4 tsp. crushed dried tarragon leaves
12 veal scallops, thinly sliced
1/2 tsp. pepper
Freshly grated parmesan cheese


Saute mushrooms in 5 tablespoons of butter until golden brown. Add onion and garlic and cook until onion is translucent and lightly browned. Add tomatoes, wine and tarragon. Stir until well incorporated. Reduce heat and simmer, covered, for about 30 minutes, stirring occasionally.

Wipe veal with a damp paper towel. Sprinkle with ½ teaspoon of salt and pepper. Heat 3 tablespoons butter and the olive oil in a frying pan. Add veal and lightly brown on both sides. Remove the whole garlic cloves from the sauce, then pour the sauce over the veal. Simmer together, covered about 5 minutes. Sprinkle with Parmesan cheese and serve immediately.

Author's Comments

This recipe is a very basic veal dish, veal being a staple of most Italian communities. The dish also adapts itself very well to chicken instead of the veal. Try it both ways.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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