Vitello

All the cuts are used to produce the most varied dishes: cubed in stews with a little white sauce it becomes a spezzatino, similar to French blanquette de veau. The most popular cut is the paillard, a large thin slice of veal, which is seared on the griddle for a minute on each side or dipped in beaten egg and breadcrumbs and then fried as cotoletta alla milanese. Saltimbocca is a speciality of Rome, with the veal slices covered with just a slice of ham and some sage leaves and fried. Rolled and stuffed with pancetta, they become uccelli scappati (‘flown-away birds’), a speciality of Reggio Emilia. Of course, we must not forget scaloppine al limone, with Marsala and lemon juice, and Ossobuco alla Milanese, just to mention a few of the regional dishes made with veal. See also Bovino, Fettine, and Scaloppina.