Veal

*Veal Francese (veal scallopini dipped in egg batter, sautéed in lemon, butter & white wine sauce)

*Veal Marsala (lightly floured veal scaloppini sautéed with mushrooms in a marsala wine sauce)

*Veal Sorrentino (veal scaloppini topped w/ prosciuto, eggplant & mozzarella in a light brown sauce)

*Veal Picatta (lightly floured veal scaloppini sautéed w/ capers in a lemon, butter white wine sauce)

*Veal Parmigiana (breaded veal cutlet w/ tomato sauce, baked w/ mozzarella)

*Veal A’ Mangiare (veal scaloppini sautéed w/ artichokes, fresh tomato & portobello mushrooms in a light brown sauce)

*Veal Messon (veal scaloppini sautéed w/ shallot onions, mushrooms & peas in a white wine, touch of cream sauce)

*Veal Osso Bucco (veal shank served in a vegetable sauce over yellow rice)

*Veal Columbo (veal scaloppini sautéed w/ shallot onions in a white wine sauce w/ a touch of cream & topped w/ prosciuto, tomato & melted mozzarella)

*Veal Palermo (veal scaloppini sautéed w/ mushrooms, asparagus, peas & artichokes in a sherry wine sauce w/ a touch  of marinara)

*Veal Caprese (veal scallopini topped with fresh tomato and provolone in a light brown sauce)

*Veal Balsamico (veal scallopini sautéed with sun dried tomatoes, portobello in a balsamic garlic and oil sauce)

*Veal Saltimboca (veal scallopini topped with proscuito, sliced hard boiled egg in a brown sauce over spinach)