Veal Cutlets in Montefalco Rosso (Scaloppine di Vitello al Montefalco Rosso)
Author: Mary Ann Esposito
  • 1/2 Cup unbleached all-purpose flour
  • salt, to taste
  • freshly-ground white pepper, to taste
  • 12 slices veal cutlet
  • 2 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 1 Cup Montefalco Rosso (Caprai) wine
  • 1/4 Cup chopped Italian flat leaf parsley
  1. Dry the cutlets well and set aside.
  2. On a sheet of wax paper combine the flour, salt, and pepper. Dredge each cutlet in the flour on both sides and set the pieces on a bake sheet.
  3. In a saute pan, melt the butter with the olive oil over medium-high heat. Cook the cutlets quickly on both sides for no longer than 2 minutes or until they turn grayish looking. Remove the cutlets to a plate as they are cooked; cook in batches if need be.
  4. Raise the heat to high and stir in the wine; be sure to scrape up any browned bits in the pan. The sauce should start to thicken slightly. Return the veal to the pan, and cook quickly for 1 or 2 minutes. Transfer the veal with the sauce to a serving platter. Sprinkle on the parsley and serve immediately.
This recipe yields 6 servings.

Comments: A fast and easy veal cutlet dish characteristic of using the wines of Montefalco, in particular Sangrantino, a DOC wine, a sort of superdoc wine.

Source: Ciao Italia at

Per Serving (excluding unknown items): 727 Calories; 39g Fat (50.0% calories from fat); 88g Protein; trace Carbohydrate; 0g Dietary Fiber; 382mg Cholesterol; 411mg Sodium. Exchanges: 12 Lean Meat; 1 1/2 Fat.

NOTES : Recipe from "Ciao Italia In Umbria" by Mary A. Esposito, (St. Martin's Press, 2002)
Recipe by Recipes at