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Veal Cutlets in Montefalco Rosso

Scaloppine di Vitello al Montefalco Rosso


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.


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