Scaloppine with porcini mushrooms is such a gem among Italian veal dishes. Really, it captures the best of northern and ...

There are a lot of recipes that are part of personal easy dinner cookbooks! They start from the classic spaghetti with garlic ...

This week we're going to expand upon a culinary technique which we've mentioned in two of our previous columns: preparing meat in the scaloppine style. Scaloppine is an Italian term for a dish ...

Dress up tame turkey with this recipe from Food Network chef Michael Chiarello. Drawing upon his Southern Italian roots and relaxed Napa Valley lifestyle, Chiarello serves up turkey scaloppine with ...

Nothing is worse than a dry, tasteless piece of chicken. But you can up your chicken dinner game with this easy panzanella-topped chicken scaloppine. It’s light and flavorful and perfect for lunch or ...

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 ...

This dish is nostalgic for me because it was one of my father's creations. He was also a chef, and every spring he would put this dish on the menu, so it was like a harbinger of the season. After the ...

Hosting a last-minute dinner party, or just looking for a way to fancy up a quick weeknight dinner? Well then, our Really Easy Pork Scaloppine is just the ticket. This dish looks fancy schmancy, but ...

This recipe makes enough extra pork to use in a salad the next day. If you can’t find the scaloppine already cut, ask the butcher to pound out slices of pork loin for you. They should be about ¼-inch ...

1 medium onion, cut into 1/4 -inch dice (1 cup) 1 large rib celery, cut into 1/4-inch dice (3/4 cup) 1 medium sweet, crisp apple, peeled and cored, such as Honeycrisp, cut into 1/4-inch dice (1 cup) 1 ...

1 pound turkey tenderloin, cut into 1/3 to 1/2 inch strips while semi frozen (chicken breast may be substituted, if desired) Subscribe to the St. Louis Dining In and Dining Out newsletters to stay ...