Veal Cutlets in Montefalco RossoClick to Play

Veal Cutlets in Montefalco Rosso

Scaloppine di Vitello al Montefalco Rosso

Mary Ann Esposito


A fast and easy veal cutlet dish characteristic of using the wines of Montefalco, in particular Sangrantino, a DOC wine, a sort of superdoc wine.


1/2 cup King Arthur™ Unbleached, All-Purpose Flour
White pepper
12 slices of veal cutlet
2 tablespoons butter
2 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 cup Montefalco Rosso (Caprai) wine
1/4 cup chopped Italian flat leaf parsley


Dry the cutlets well and set aside.

On a sheet of wax paper combine the flour, salt, and pepper. Dredge each cutlet in the flour on both sides and set the pieces on a bake sheet.

In a sauté pan, melt the butter with the olive oil over medium high heat. Cook the cutlets quickly on both sides for no longer than 2 minutes or until they turn grayish looking. Remove the cutlets to a plate as they are cooked; cook in batches if need be.

Raise the heat to high and stir in the wine; be sure to scrape up any browned bits in the pan. The sauce should start to thicken slightly. Return the veal to the pan, and cook quickly for 1 or 2 minutes. Transfer the veal with the sauce to a serving platter. Sprinkle on the parsley and serve immediately.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.

item recipe is featured in Episode 1217 of Season 12.

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