Can I use another meat besides veal?

Absolutely! Thin beef or chicken cutlets make a fantastic substitute.

My sauce seems thin—how can I thicken it?

Simmer uncovered for a few extra minutes, or stir in a tablespoon of tomato paste.

Can I make this ahead?

Yes! It tastes even better the next day—just reheat gently and spoon extra sauce over the top.

Do I have to roll the scallopini?

Rolling with filling is classic for this style, but you can skip and just simmer plain cutlets if you want to save time (they’ll still be delicious!).

Veal Scallopini with Red Wine Sauce

Name: Veal Scallopini with Red Wine Sauce
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 12 veal scallopini slices (about 1½ lbs, pounded to ¼-inch thick, lightly salted); ½ cup pine nuts, toasted & chopped; ½ cup yellow raisins, soaked in ¾ cup hot red wine, then drained; 1 cup grated Pecorino Romano; ¼ tsp ground black pepper; 3 oz prosciutto, diced; ⅓ cup parsley, chopped; 3 large garlic cloves, crushed; 1 large egg; ¼ cup olive oil; 1½ oz pancetta, minced; 1 large onion, thinly sliced; 1 (28-oz) can tomato puree; 1½ cups red wine; ½ cup beef broth; 1 tsp salt

Description

A cozy, show-stopping Italian dinner made with tender veal cutlets rolled with a savory filling and simmered in a rich red wine and tomato sauce. Perfect for Sunday cooking or special gatherings.

Ingredients

Scale

12 veal scallopini slices (about 1½ lbs, pounded to ¼-inch thick, lightly salted)
½ cup pine nuts, toasted & chopped
½ cup yellow raisins, soaked in ¾ cup hot red wine, then drained
1 cup grated Pecorino Romano
¼ tsp ground black pepper
3 oz prosciutto, diced
⅓ cup parsley, chopped
3 large garlic cloves, crushed
1 large egg
¼ cup olive oil
1½ oz pancetta, minced
1 large onion, thinly sliced
1 (28-oz) can tomato puree
1½ cups red wine
½ cup beef broth
1 tsp salt

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Instructions

Combine pine nuts, raisins, cheese, black pepper, prosciutto, parsley, garlic, and egg in a bowl. Mix well.
Lay out veal slices. Place a spoonful of filling on each, roll up, and tie with kitchen twine.
Heat olive oil in a large, shallow saucepan over medium. Add pancetta, sauté 2 minutes. Add onion and cook another 3 minutes. Remove pancetta and onion with a slotted spoon and set aside.
Add stuffed scallopini to the pan, browning on all sides (about 8 minutes). Remove and set aside.
Add tomato puree, red wine, beef broth, and salt to the pan, bring to a boil while scraping up any brown bits.
Add veal rolls, pancetta, and onion back to the pan, ensuring everything is well-coated.
Cover, reduce heat to very low, and simmer gently for 1 hour.
Turn off heat, keep covered, and let sit for 1 more hour.
Remove twine from scallopini. Serve over orecchiette or your favorite pasta, with lots of sauce.

Notes

The long resting time makes the sauce rich and the veal melt-in-your-mouth tender. You can substitute the filling ingredients with walnuts or cranberries. This dish is even better the next day.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 7g
Sodium: 860mg
Fat: 36g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 42g
Cholesterol: 145mg