Jul 14 2026
Restaurants›Capriccio›Veal Recipe

Veal Recipe

Inspired by Capriccio
Time1h
Serves4

Choice of parmigiana, francese, picatta, marsala, Milanese, or saltimbocca

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Ingredients

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Veal Parmigiana

Veal Francese

Veal Piccata

Veal Marsala

Veal Milanese

Veal Saltimbocca

Method

Veal Parmigiana

  1. 1

    Prepare the Veal

    Season the veal chops with salt and black pepper on both sides.

  2. 2

    Bread the Chops

    Dredge each chop in flour, dip in beaten eggs, and coat with breadcrumbs.

  3. 3

    Fry the Chops

    Heat olive oil in a skillet over medium heat and fry the breaded chops until golden brown on both sides.

  4. 4

    Assemble

    Preheat the oven to 375°F (190°C). Place the fried chops in a baking dish, cover with marinara sauce, and sprinkle mozzarella and Parmesan cheese on top.

  5. 5

    Bake

    Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.

Veal Francese

  1. 6

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 7

    Bread the Cutlets

    Dredge each cutlet in flour and dip in beaten eggs.

  3. 8

    Cook the Cutlets

    In a skillet, melt butter and add the cutlets, cooking until golden brown on both sides.

  4. 9

    Make the Sauce

    Remove cutlets from the skillet and add lemon juice and chicken broth, scraping up any browned bits.

  5. 10

    Combine and Serve

    Return the cutlets to the skillet, coating them in sauce, and serve hot.

Veal Piccata

  1. 11

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 12

    Bread the Cutlets

    Dredge each cutlet in flour.

  3. 13

    Cook the Cutlets

    In a skillet, heat olive oil and butter, and cook the cutlets until golden brown on both sides.

  4. 14

    Make the Sauce

    Add lemon juice, capers, and chicken broth to the skillet, bringing to a simmer.

  5. 15

    Combine and Serve

    Return the cutlets to the sauce, allowing to heat through before serving.

Veal Marsala

  1. 16

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 17

    Bread the Cutlets

    Dredge each cutlet in flour.

  3. 18

    Cook the Cutlets

    In a skillet, heat olive oil and butter, and cook the cutlets until browned.

  4. 19

    Make the Sauce

    Add Marsala wine and mushrooms to the skillet, allowing to simmer until slightly thickened.

  5. 20

    Combine and Serve

    Return the cutlets to the sauce, allowing to cook through before serving.

Veal Milanese

  1. 21

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 22

    Bread the Cutlets

    Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.

  3. 23

    Fry the Cutlets

    Heat olive oil in a skillet over medium heat and fry until golden brown on both sides.

  4. 24

    Serve

    Serve hot with lemon wedges on the side.

Veal Saltimbocca

  1. 25

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides.

  2. 26

    Assemble the Dish

    Top each cutlet with a slice of prosciutto and two sage leaves.

  3. 27

    Bread the Cutlets

    Dredge each cutlet in flour.

  4. 28

    Cook the Cutlets

    In a skillet, heat olive oil and butter, and cook the cutlets until browned.

  5. 29

    Make the Sauce

    Add white wine to the skillet, allowing it to reduce and thicken slightly.

  6. 30

    Combine and Serve

    Return the cutlets to the skillet, allowing to heat through before serving.

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