Recipe courtesy of Paravicini's Italian Bistro

Veal Giuseppe

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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Olive oil, for drizzling

Flour, for coating

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Four 4-ounce thinly sliced veal fillets, pounded thin

3 ounces spicy Italian sausage, cooked and sliced

1 ounce diced red onions

1 ounce sliced cherry peppers 

1 ounce diced roasted red sweet peppers

1 tablespoon capers

1 teaspoon minced garlic

5 pitted kalamata olives, halved

1/2 cup chicken stock 

1 tablespoon butter 


Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.

Cook’s Note

To pound the veal, cover with plastic wrap and pound lightly to avoid tearing the meat. If you do not have a meat mallet, use the bottom of a frying pan.

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