Nodino di Vitello al Rosmarino

Name: Nodino di Vitello al Rosmarino (Veal Cutlets with Rosemary)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; flour for dusting; 1 tbsp finely chopped flat-leaf parsley; salt and pepper; zest of 1 lemon; 25 g (¾ oz) salted capers, soaked in water for 10 minutes, then drained and finely chopped; 1 glass of dry white wine; 4 small sprigs of rosemary; 85 g (3 oz) butter; 4 tenderloin veal chops, weighing about 250 g (9 oz) each

Veal Cutlets with Rosemary

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Nodino is a cutlet taken from the ribs. This is one of many ways of cooking it, typical of the North where this kind of meat is mostly consumed.

Ingredients

4 tenderloin veal chops, weighing about 250 g (9 oz) each
85 g<

Europe
Italy
Main course
Mediterranean

Method

Dust the chops with flour on both sides. Heat the butter in a frying pan and gently fry the chops, 2 at a time if necessary, for 15 minutes on each side, until well browned. Remove from the pan, add the leaves from the rosemary sprigs and pour in the wine. Bring to the boil, stirring to scrape up the sediment from the base of the pan, then add the capers, lemon zest and parsley. Reduce the heat