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Veal Capriciosa
4 Veal Cutlets pounded thin
2 eggs
1/2 cup flour, spread on a plate
2 cups Bread Crumbs, spread on a plate
1/4 cup Pecorino-Romano Cheese
2 Tbls. chopped parsley
1 cup olive oil

For the Salad:
2 large Roma tomatoes
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 Tbls. Balsamic Vinegar
3 Tbls. Extra Virgin Olive Oil
1/2 tsp. Oregano
Salt and Pepper, to taste


1. Chop tomatoes and red onion, combine in large bowl with arugula and Radicchio.

2. Add oil, Balsamic vinegar, oregano, salt and pepper and mix well.

3. Beat eggs lightly.

4. Mix together bread crumbs, pecorino cheese and parsley.

5. Heat olive oil in large saute pan over medium heat.

6. Dredge Veal Cutlets in flour, egg, and then bread crumbs making sure both sides are breaded.

7. Slide Cutlets into pan.

8. Cook cutlets until browned on both sides, 2-3 minutes per side.

9. Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve.

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Preparation Time: 1/2 hour Serves: 4
Recipe Origin: Italy
Submitted by:
The Italian Chef
New York
United States
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