21 Authentic Italian Veal Dishes You Need to Taste

Italian veal recipes represent a culinary journey through regional traditions and generations of passionate cooking.

Tender meat transformed by skillful techniques defines these beloved preparations that capture the essence of Mediterranean gastronomy.

Rich flavors and delicate textures characterize these classic dishes that showcase Italy's remarkable culinary heritage.

Sophisticated yet comforting, these recipes reflect deep cultural connections between ingredients and cooking methods.

Home cooks and professional chefs alike celebrate the versatility of veal in creating memorable meals.

Generations have perfected these techniques, passing down secrets from kitchen to kitchen with remarkable dedication.

Regional variations highlight local ingredients and unique preparation styles that make each dish distinctive.

Your appetite will certainly be sparked by these 21 signature Italian veal dishes that promise an extraordinary culinary adventure:

Signature Italian Veal Dishes for a Taste of Luxury

Italian cuisine transforms tender veal into something truly extraordinary. Whether braised, breaded, or slow-cooked, these dishes capture the heart of Italian tradition and dining elegance.

Piccata Al Limone

Piccata al limone stands out as a zesty Italian meat preparation featuring tender veal scallops bathed in bright lemon butter sauce.

Originating from Italian cuisine, this classic dish transforms simple ingredients into an elegant meal with minimal cooking steps.

Veal gets pounded thin, dusted with flour, and quickly seared in butter until golden brown.

Salt seasons the meat while providing depth of flavor to the dish.

Cooks create a tangy sauce by deglazing the pan with water and fresh lemon juice, reducing it to concentrate the flavors.

Chopped parsley adds a fresh green note and visual appeal to the finished plate.

Melted butter gives the sauce a silky texture and rich undertone.

Baked potatoes complement the piccata perfectly, creating a balanced and satisfying dinner experience.

Ossobuco Alla Milanese

Ossobuco are wine-braised veal shanks that transform tough meat into a meltingly tender Milanese delicacy through slow cooking.

Northern Italian cuisine celebrates this iconic dish from Milan, featuring a horizontal cut of veal with exposed bone marrow that creates extraordinary depth of flavor.

Historically traced to local trattorias and first documented in Pellegrino Artusi's 1891 cookbook, ossobuco literally means "hollow bone" in Italian.

Chefs braise the meat in rich beef broth until fork-tender, developing an intensely savory profile.

Traditional preparation includes finishing the dish with gremolata, a zesty herb relish combining anchovies, garlic, parsley, and lemon zest.

Italian restaurants typically serve ossobuco with risotto alla Milanese or polenta as complementary sides.

Home cooks and restaurant professionals alike consider this dish a pinnacle of northern Italian cooking techniques.

Regional pride surrounds this classic preparation that turns simple ingredients into a luxurious meal.

Cotoletta Alla Milanese

Cotoletta alla Milanese is an iconic Italian veal cutlet renowned for its crispy golden exterior and tender meat, originating from Milan's rich culinary tradition.

Traditionally prepared with a bone-in veal cutlet, this dish features a simple yet delicious breading process using only bread crumbs and butter.

Historians trace its roots back to the 12th century, predating similar Austrian preparations despite superficial similarities to Wiener schnitzel.

Milan's connection to the Austro-Hungarian Empire during the 17th and 18th centuries likely influenced its culinary development.

Regional chefs carefully pound the veal thin to ensure even cooking and maximum crispiness.

Butter provides a rich, golden crust that sets this dish apart from other breaded meats.

Classic accompaniments include fresh lemon wedges and a simple side salad.

Restaurants across Lombardy continue to showcase this beloved regional specialty with pride and precision.

Saltimbocca Alla Romana

Saltimbocca are tender veal cutlets that literally "jump in the mouth" with explosive Roman flavor.

Italian cuisine celebrates this classic dish featuring thin veal slices wrapped in salty prosciutto and delicate sage leaves.

Roman trattoria tradition inspired this simple yet sophisticated meal first documented in Pellegrino Artusi's 1891 cookbook.

Chefs quickly pan-fry the veal cutlets until golden and crisp.

White wine deglazes the pan, creating a rich sauce that enhances the meat's natural flavors.

Restaurants across Italy serve this iconic dish as a testament to Roman culinary excellence.

Regional cooking techniques ensure the meat remains juicy and tender while developing a beautiful golden crust.

Cotoletta Alla Bolognese

Cotoletta alla bolognese reveals Bologna's culinary mastery through a luxurious veal cutlet preparation that transforms simple ingredients into an elegant meal.

Thin veal slices get coated in eggs and crispy breadcrumbs before frying in golden butter.

Prosciutto crudo and grated Parmigiano-Reggiano crown each perfectly cooked cutlet with rich flavors.

Broth and additional butter create a succulent sauce that enhances the meat's tenderness.

Regional chefs often finish the dish with shaved truffles for an extravagant touch.

Emilia-Romagna's signature meat recipe reflects sophisticated Italian cooking techniques.

Restaurants across Bologna serve this classic dish as a testament to traditional gastronomy.

Generations have cherished this savory combination of crisp meat and melted cheese.

Scaloppine Al Limone

Scaloppine al limone are succulent Italian veal cutlets pan-fried to golden perfection and dressed with a bright, tangy lemon sauce.

Originating in Italy, this classic dish features tender veal scallops lightly pounded and coated in flour before being quickly sautéed in butter.

Professional chefs carefully brown the meat on both sides to create a crisp exterior while maintaining the veal's delicate texture.

Salt and black pepper enhance the meat's natural flavors before a splash of fresh lemon juice creates a quick pan sauce.

Butter and lemon combine to form a light, zesty coating that complements the meat's richness.

Traditional preparation involves rapid cooking to prevent toughening the thin veal slices.

Restaurants across Italy serve this simple yet elegant dish as a popular main course.

Home cooks and professional kitchens alike treasure this straightforward recipe that showcases Italy's commitment to fresh ingredients and uncomplicated cooking techniques.

Cima Alla Genovese

Cima alla Genovese is a rustic Italian meat loaf originating from Genoa, showcasing resourceful cooking through its complex veal breast stuffing.

Generations of Ligurian families transformed humble leftovers into an intricate dish packed with diverse ingredients like ground veal, pork fat, pistachios, offal, peas, hard-boiled eggs, carrots, and crustless white bread.

Carefully seasoned with bay leaves, parsley, and black pepper, this meat loaf reflects traditional poverty cuisine's ingenious approach to utilizing every available ingredient.

Skilled home cooks meticulously prepare the stuffed veal breast, creating a rich culinary experience that balances multiple flavors and textures.

Traditionally served sliced and accompanied by steamed vegetables or salads, cima alla Genovese represents a profound connection to regional Italian food heritage.

Modern diners now seek this rare delicacy as a testament to Ligurian culinary creativity.

Scaloppine Al Latte

Scaloppine al latte stands out as a classic Italian comfort food featuring tender veal simmered in creamy milk sauce.

Italian kitchens transform thin veal scallops through a careful preparation process involving flour, egg, and breadcrumb coating.

Butter creates a golden sear on the meat's exterior while maintaining its delicate texture.

Milk slowly transforms into a rich, silky sauce that envelops each piece during gentle simmering.

Capers add a sharp, briny contrast to the mild meat and smooth sauce.

Traditional recipes originate from northern Italian regions like Lombardy.

Regional cooks carefully balance ingredients to create maximum flavor.

Home cooks and restaurant chefs treasure this simple yet elegant dish as a staple of Italian cuisine.

Costoletta Alla Valdostana

Costoletta alla valdostana is a luxurious Alpine meat specialty featuring tender veal chops lavishly stuffed with prosciutto cotto and rich Fontina cheese from Italy's mountainous Aosta Valley region.

Mountain farmers traditionally crafted this hearty dish using locally sourced ingredients like farm-fresh eggs and regional cheese.

Skilled butchers carefully tenderize veal chops before layering them with salty prosciutto and creamy Fontina slices.

Cooks dip the assembled cutlets in beaten eggs and coat them with crispy breadcrumbs for added texture.

Butter-fried until golden brown, these cutlets develop a perfect crunchy exterior while maintaining a juicy interior.

Restaurant chefs often serve the dish immediately to preserve its warmth and crisp coating.

Diners can also bake the cutlets as an alternative preparation method.

Restaurants throughout northern Italy showcase this classic comfort food that highlights the region's culinary traditions.

Veal Scallops In Marsala (Scaloppine Al Marsala)

Scaloppine al Marsala represents a classic Italian meat dish featuring tender veal scallops pan-fried and glazed with rich Marsala wine sauce.

Originating from Piedmont, this elegant recipe transforms simple ingredients into a sophisticated meal through precise cooking techniques.

Chefs carefully tenderize veal with a mallet and coat it lightly in flour before quickly searing in butter until golden brown.

Marsala wine deglazes the hot pan, creating a complex and deeply flavored sauce that caramelizes and reduces to a silky consistency.

Home cooks and restaurant professionals alike prize this dish for its simplicity and intense taste profile.

Traditional serving methods include placing the scaloppine over creamy mashed potatoes or beside fresh seasonal vegetables.

Italian culinary traditions value this recipe as a perfect balance of technique, quality ingredients, and masterful flavor development.

Petto Al Forno

Petto al forno is an elegant Italian roasted veal breast specialty featuring tender meat wrapped with aromatic herbs and savory prosciutto.

Tuscan home cooks prepare this classic dish by carefully pounding veal until thin and delicate.

Cooks season the meat generously with salt and pepper before layering thin prosciutto crudo slices across its surface.

Fragrant rosemary and sage leaves add deep Mediterranean flavor to the rolled meat.

Olive oil and butter help create a rich, golden exterior during roasting.

Chefs typically tie the rolled meat with kitchen string to maintain its compact shape.

Roasting transforms the veal into a succulent main course with crispy edges and juicy interior.

Served sliced, this traditional Italian dish offers a perfect balance of herbs, meat, and rustic charm.

Braciole Rifatte

Braciole rifatte embodies Florentine culinary tradition through its succulent meat preparation method that transforms simple ingredients into a rich, comforting meal.

Thin slices of veal or beef get pounded until wide and flat, then dipped in beaten eggs and coated with crispy breadcrumbs.

Chefs fry the meat in olive oil until golden brown, creating a crunchy exterior that seals in the meat's natural juices.

Garlic sautéed in the same pan becomes the base for a robust tomato sauce simmered with beef stock, salt, and pepper.

Home cooks return the fried meat to the pan, allowing it to absorb the sauce's deep flavors.

Traditional preparation involves carefully layering textures and enhancing each ingredient's natural taste.

Italian kitchens often serve this dish as a hearty main course accompanied by simple side dishes.

Piccatine Al Limone

Piccatine al limone emerges as a classic Italian delicacy featuring tender veal cutlets transformed by bright lemon flavors and delicate cooking techniques.

Originating in Lazio, this traditional dish combines thin veal fillets coated with flour and quickly sautéed in butter until golden brown.

Prosciutto often accompanies the cutlets, lending a rich, savory element to the plate.

Chopped parsley sprinkled on top provides a fresh, herbal accent that balances the rich butter and meat.

Restaurant chefs and home cooks alike prepare this simple yet elegant meal as a quick main course.

Restaurants across Italy serve piccatine al limone as a staple lunch and dinner option.

Mediterranean ingredients and quick cooking methods define this beloved Roman specialty.

Ossibuchi Con Piselli

Ossibuchi con piselli are succulent braised veal shanks simmered in a rich sauce with sweet peas, representing a classic Lombardy comfort meal.

Italian culinary traditions shine through this hearty preparation where tender meat falls effortlessly from bone-in shanks.

Flour-dusted veal browns perfectly in olive oil before a fragrant soffritto of onions, carrots, and celery creates depth.

White wine deglazes the pan, intensifying flavor profiles while broth ensures moisture during slow cooking.

Tender meat becomes the centerpiece as peas add subtle sweetness to the robust sauce.

Gremolata - a zesty blend of lemon zest, garlic, and parsley - provides a bright, fresh finishing touch.

Generations of Italian families have savored this traditional dish that transforms simple ingredients into an extraordinary meal.

Regional ingredients and careful technique elevate ossibuchi con piselli from basic meat preparation to a remarkable dining experience.

Messicani Alla Milanese

Messicani alla milanese are succulent rolled meat parcels showcasing Milan's rich culinary heritage with tender veal wrapped around a savory blend of sausage, cheese, and herbs.

Thin veal slices embrace a mixture of ground meat, Grana Padano, eggs, and nutmeg before being carefully threaded onto wooden skewers.

Skilled cooks sauté these delicate rolls in sage-infused butter and olive oil, creating a golden exterior that seals in complex flavors.

Traditional preparation involves adding a splash of Marsala or white wine during the final moments of cooking.

Rosemary, parsley, and garlic contribute additional depth to the dish's aromatic profile.

Regional ingredients like mortadella enhance the overall texture and taste.

Each skewer represents a carefully crafted balance of proteins and seasonings.

Small portions make these rolls perfect as an appetizer or main course for intimate gatherings.

Tomaxelle

Tomaxelle are savory Italian veal rolls bursting with rustic Ligurian flavors.

Regional chefs craft these traditional rolls by carefully wrapping thin veal slices around a rich mixture of chopped mushrooms, pine nuts, and breadcrumbs.

Garlic and olive oil create a fragrant base for browning the meat before stuffing and rolling.

Herbs like parsley and marjoram add complexity to the filling, which also includes grated Parmigiano-Reggiano and nutmeg.

Eggs help bind the ingredients together, ensuring a compact and flavorful interior.

Cooks secure the rolls with toothpicks or kitchen twine before gently cooking them in white wine and meat stock.

Wine and butter contribute additional depth to the final sauce.

Small yet elegant, these rolls represent a classic example of Italian home cooking's intricate preparation methods.

Punta Di Petto Alla Parmigiana

Punta di petto alla parmigiana showcases Parma's rich culinary heritage through a delicate veal breast stuffed with a flavorful mixture of herbs, cheese, and breadcrumbs.

Italian butchers carefully prepare this traditional dish by creating a pocket in the veal breast and filling it with a savory blend of parsley, eggs, milk, and grated Parmigiano-Reggiano.

Butter-sautéed breadcrumbs add texture to the stuffing, which is seasoned with nutmeg, salt, and black pepper.

Cooks sew the meat pocket closed and pierce it with a fork before gently boiling it with onions and celery.

Water helps infuse the meat with additional aromatics during cooking.

Regional techniques ensure the veal remains tender and succulent.

Italy's northern cuisine shines through this intricate preparation method.

Generations have passed down this classic recipe, highlighting Parma's culinary expertise.

Scaloppine Al Pompelmo

Scaloppine al pompelmo showcases veal scallops transformed by zesty grapefruit juice in an elegant Italian recipe.

Italian kitchens prepare this classic dish by lightly coating tender veal slices in flour seasoned with salt and pepper.

Cooks carefully brown the meat in butter until golden and crisp on both sides.

Dry white wine adds depth to the pan sauce, which becomes rich and tangy when grapefruit juice is added.

Fresh thyme provides an aromatic herb note that complements the meat's delicate flavor.

Mediterranean cuisine celebrates this simple yet sophisticated preparation that balances citrus brightness with savory meat.

Wine and butter create a smooth sauce that coats each tender veal slice.

Regional Italian cooking highlights this balanced, flavorful dish that combines protein and citrus in one harmonious plate.

Riso Arrosto

Riso arrosto is a rustic Italian rice dish baked to golden perfection with a crispy exterior that seals in rich, layered flavors.

Originating in Liguria, this classic recipe combines tender Arborio rice with chopped veal and a robust meat sauce called sugo di carne.

Onions and parsley provide aromatic depth to the meat mixture, which is carefully browned before integration.

Grated Parmigiano-Reggiano cheese adds a salty, complex undertone to the preparation.

Stock helps thin the sauce and ensure moisture during cooking.

Butter helps create a smooth texture and aids in developing the signature golden crust.

Home cooks typically prepare this dish in stages, first cooking the meat and then layering ingredients in a baking dish.

Rovelline Lucchesi

Rovelline lucchesi are succulent veal escalopes from Tuscany that originated as a clever way to repurpose Sunday lunch leftovers.

Tuscan home cooks masterfully sauté thin veal slices with a rich tomato sauce and aromatic ingredients like garlic or a traditional soffritto of onions, celery, and carrots.

Capers add a tangy burst of flavor to the dish, enhancing its rustic charm.

Generations of families have enjoyed this simple yet satisfying meal that reflects Lucca's culinary resourcefulness.

Restaurants across the region now feature rovelline lucchesi as a classic example of Italian comfort food.

Restaurants serve the dish with crusty bread or alongside polenta.

Wine pairing typically involves a medium-bodied Tuscan red that complements the meat's rich flavors.

Arrosto Di Vitello Farcito Reggiano

Arrosto di vitello farcito reggiano showcases succulent veal rolled with a luxurious filling of spinach, frittata, and mortadella in Emilia-Romagna's culinary tradition.

Regional butchers carefully select premium veal for this dish, meticulously preparing each cut with precision.

Chefs stuff the meat with a flavorful mixture that blends creamy frittata and vibrant spinach.

Mortadella adds depth and richness to the internal filling, creating complex flavor layers.

Bakers slowly roast the rolled meat to seal in juices and develop a golden exterior.

Traditional serving involves slicing the roast and drizzling its own released cooking juices on top.

Italian families often prepare this special dish for Sunday gatherings and important celebrations.

What Is the Secret to Perfectly Tender Veal in Italian Recipes?

The key to tender veal in Italian cooking lies in selecting quality meat and gentle cooking techniques that preserve its delicate texture:

• Choose Young, Fresh Veal: Italian recipes often use veal from young calves, which is naturally tender and mild in flavor.
• Marinating: Marinating veal in olive oil, lemon juice, herbs, or wine helps to tenderize the meat and infuse it with flavor.
• Quick Cooking Methods: Many Italian veal dishes, like scaloppine or saltimbocca, use quick sautéing or pan-frying to keep the meat juicy and tender.
• Slow Braising: For tougher cuts, slow braising in flavorful broths or tomato-based sauces breaks down connective tissue and enhances tenderness.
• Don’t Overcook: Veal cooks faster than beef, so careful timing ensures it stays moist and tender rather than drying out.

What Side Dishes Are Traditionally Served With Italian Veal?

Italian veal is often paired with simple, complementary sides that highlight its delicate flavor:

• Light Vegetable Sides: Sautéed spinach, roasted asparagus, or sautéed mushrooms are common accompaniments.
• Polenta or Risotto: Creamy polenta or a delicate risotto often accompanies braised or sauced veal dishes.
• Salads: Fresh, crisp salads with lemon vinaigrette provide a refreshing contrast.
• Potatoes: Roasted or mashed potatoes seasoned with rosemary or garlic are classic choices.

These sides balance richness and texture, making for a harmonious and satisfying meal.