302. Scaloppine alla Livornese

Veal Cutlets Livorno Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Why they are called “scaloppine” I have no idea, nor do I know what they have to do with the city of Livorno. At any rate, take some boneless cutlets from a large piece of meat, pound them well to make them tender, and throw them in a pan with a bit of butter. When the meat has absorbed the butter