Veal scaloppine is easy to make and an extremely tasty second course! In this recipe we propose a variation of the classic ...

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 ...

It takes a little work, with some marinating, some baking, a flour coating and some browning before actually finishing the dish, but this old family veal scallopini recipe — rarely done over the ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. CLEVELAND, Oh — Johnny’s Downtown has been a ...

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

Instructions: Dredge the veal in flour and shake off excess. Heat a heavy-bottomed pan over medium high heat and add olive oil and butter. In the oil and butter, cook the veal until nicely browned, ...

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 ...

If you’ve always wanted to be that home cook who improvises their way to a delicious meal, Eko’s Cook Together series might just be what you’ve been waiting for. Each interactive video takes a ...

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 ...

Makes 4 servings1 1/4 pounds mushrooms, such as cremini, white and oyster, cleaned and stemmed as needed, then cut into 3/4-inch chunks 1. Preheat the oven to 400 degrees. Spray a large roasting pan ...

Add Yahoo as a preferred source to see more of our stories on Google. In this recipe for scallopini, Daniel Holzman, chef and founder of The Meatball Shop, walks viewers through the Italian classic — ...