Jul 14 2026
Restaurants›Mario’s Restaurant›Vitello & Pesce Recipe

Vitello & Pesce Recipe

Inspired by Mario’s Restaurant
Time45m
Serves4

grilled veal scaloppini topped with sautéed artichoke hearts, broccoli, mushrooms and zucchini served with shrimp, clams and mussels scampi style

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Ingredients

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Veal Scaloppini

Vegetable Topping

Seafood Scampi

Method

Veal Scaloppini Preparation

  1. 1

    Prepare the Veal

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

  2. 2

    Heat the Oil

    In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.

  3. 3

    Cook the Veal

    Add the veal scaloppini to the skillet and cook for about 2-3 minutes on each side until golden brown. Remove from skillet and drizzle with lemon juice.

Vegetable Topping Preparation

  1. 4

    Sauté the Vegetables

    In the same skillet, add 2 tablespoons of olive oil and sauté the minced garlic until fragrant, about 1 minute.

  2. 5

    Add Vegetables

    Add artichoke hearts, broccoli, mushrooms, and zucchini to the skillet. Season with salt and black pepper. Cook for 5-7 minutes until vegetables are tender.

Seafood Scampi Preparation

  1. 6

    Cook the Seafood

    In a separate pan, melt 50 grams of butter over medium heat. Add minced garlic and sauté for 1 minute.

  2. 7

    Add Wine and Seafood

    Pour in the white wine and bring to a simmer. Add shrimp, clams, and mussels. Cover and cook for about 5-7 minutes until the seafood is cooked and clams and mussels have opened.

  3. 8

    Finish the Scampi

    Add lemon juice, chopped parsley, salt, and black pepper. Stir well to combine.

Assembly

  1. 9

    Plate the Dish

    On a serving plate, place the veal scaloppini and top with the sautéed vegetables. Spoon the seafood scampi over the veal.

  2. 10

    Serve

    Garnish with additional parsley if desired and serve immediately.

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