Best to get your butcher to slice the scaloppine for you so that you will have thinly sliced even thickness pieces of veal. If you decide to do it yourself, buy what they call the nut of veal, the top ...

This Veal Scallopini recipe makes for a great home cooked meal that tastes gourmet or restaurant style with little effort. I love to cook this dish for little celebrations or when we have guests over ...

In a large skillet, melt 3 tablespoons of the butter in the vegetable oil over high heat. When the fat is very hot, dredge the scaloppine one by one in the flour, shake off any excess and add them to ...

Veal scallopine shows up on Canteen's menu almost daily. "The pounded fried veal reminds me of chicken fried steak," Dennis Leary says. "A lot of my food is just tricked-out versions of blue-collar ...

Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. It was great! Might you publish the ...

White anchovies are preserved in vinegar and tastes closer to fresh than the salted variety. If you cannot find them, soak regular anchovies in milk for 30 minutes. Heat olive oil and 2 tablespoons ...

Proper butchering is becoming a lost art. Today most meat is butchered at a wholesale location, wrapped in plastic, and shipped to supermarkets. Yet at Lobel’s of New York, a butcher shop on Manhattan ...

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Like many of the finer things in life, Bon Appétit only gets better with age. In Cooking from the Archives, we revisit recipes from the magazine's past. The introduction to the recipe has absolutely ...

Pricci’s executive chef Piero Premoli shared the recipe for this dish which he reports first appeared on the menu when the restaurant opened in 1991. “Italian cooking is simple and straight to the ...

Today’s dish strays slightly from the traditional veal scallopini. It’s not dredged in flour or breaded before it’s pan-fried. Instead, it’s pounded to tenderize and fried briefly in butter. It only ...