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Amalfi Style Veal Cutlets

Scaloppine alla Sorrentina
Serves 6


1/2 cup flour

Salt to taste

Ground black pepper

2 pounds veal cutlets

4 tablespoons unsalted butter

2 tablespoons Filippo Berio olive oil

8 ounces whole peeled plum tomatoes

Fine sea salt to taste

Grinding coarse black pepper

1/2 cup dry white wine

1 tablespoon dried oregano

2 tablespoons minced parsley

4 ounces sliced salami locale Napolitana

4 ounces fior di latte, sliced

1/2 cup grated Parmigiano Reggiano cheese


Preheat the oven to 375°F.

Place the flour, salt and pepper in a bag and shake to combine. Coat the slices of veal cutlet in the flour mixture. Set aside.

Melt the butter in a large sauté pan and add the olive oil; when the mixture is hot, brown the slices of veal in the pan quickly on both sides and transfer them as they brown to a dish.

In the same pan, squeeze the tomatoes so they are in bits, and add salt and pepper to taste, wine, oregano, and parsley. Cook the mixture quickly for 5 minutes.

Grease a casserole dish with butter. Lay the veal in the casserole. Place a slice or two of the salami on top of the veal. Then top the salami with slices of the fior di latte cheese. 

Cover the cheese with the sauce and sprinkle the Parmigiano Reggiano over the sauce. 

Bake no longer than 5 minutes. Serve immediately.

This recipe is featured on show 2008 – The Cooking of Campania.


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