Recipe courtesy of Carino Ristorante Italiano

Vitello Spiedino

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  • Level: Easy
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1/2 pound veal cutlet

3 slices Genoa salami

Pre-seasoned bread crumbs

Freshly grated Parmesan cheese

3 whole bay leaves

3 large slices white onion


Extra virgin olive oil

Salt and pepper

1 tablespoon butter

4 tablespoons white wine

1 cup veal stock


  1. Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.