Recipe Cotolette Di Vitellone Bianco


1 lb. Vitellone Bianco (veal) cutlets
2 tbsp. butter
4 Coppa Piacentina slices (cured pork salami)
4 slices ASiago cheese
1 glass of white wine
2-3 sage leaves
1/2 cup of flour
salt to taste

How to make Cotolette di Vitellone Bianco con Coppa Piacentina e Asiago Cheese:

Dust the veal cutlets with flour. Brown them in a pan with the butter and sage over a medium flame. Pour in the glass of white wine and let it evaporate. Add salt and pepper and let cook for another 5-10 minutes over a low flame, turning the cutlets over once.

Remove the cutlets from the pan onto a plate. Layer each cutlet with a slice of Coppa Piacentina and a slice of Asiago cheese. Return the cutlets to the pan, cover, and cook for a few more minutes until the cheese has melted. Serve the cutlets at once with mashed potatoes.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at