Scaloppine con la lattuga

Veal scaloppine with romaine lettuce

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.


  • 1 head romaine lettuce, about 9 ounces (250 g)
  • 8


Discard the outer leaves of the lettuce; separate the remaining leaves, rinse, and dry well. Pound the veal slices lightly with a meat tenderizer to flatten them a little. Dredge them in the flour, shaking off the excess.

Pour 4 tablespoons of the oil into a skillet over medium heat. Add the