This Veal Scallopini recipe makes for a great home cooked meal that tastes gourmet or restaurant style with little effort. I love to cook this dish for little celebrations or when we have guests over ...

I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little ...

Place flour on plate. Season with salt, pepper to taste. Dip cutlets in flour, making sure both sides are coated. Shake off extra flour. Heat nonstick skillet over medium-high heat. Spray with olive ...

2 pounds lean veal stew meat, cut into large cubes 1/2 cup olive oil Salt and pepper, to taste 1 medium onion chopped, 2 cups fresh tomato juice 4 tablespoons red wine vinegar 1/2 cup red wine 1 bay ...

Many foodies prefer veal, as it comes with a succulent bite, complete with a subtle flavor that makes it the perfect canvas for almost any meat-based dish. It also connotes sophistication, often seen ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Rich LoRusso, LoRusso's Cucina Yield: 4 servings. 6 ounces fresh morel mushrooms> (see >note)> Salt> Soak morels in salted water ...

On a recent Wednesday, I learned how to cook like they do at an Italian restaurant — rice balls, veal scaloppini with Chianti sauce and chocolate mousse. The next Monday, I learned how to make bagels ...

Recently, I set out to buy a simple veal breast -- a succulent cut my family had always enjoyed and that I'd never had trouble finding at my usual market. This time was different. As it turned out, my ...