Veal cutlets with radicchio, a delicious main course enriched with a side dish, are easy to make and full of flavor. To get a tasty dish that is not too bitter, use the late Treviso IGP radicchio, which is much less bitter than the early one. You can also prepare the meat with Treviso radicchio in advance and then reheat it when ready to serve, or even better, prepare the radicchio and cook the scaloppine in the radicchio only when serving. If you also love Treviso IGP radicchio, I recommend checking out RADICCHIO OF TREVISO, Treviso radicchio recipes. Now let’s see how to make veal cutlets with Treviso radicchio, and if you try them, let me know. Barbara
Here are some other tasty recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare veal cutlets with radicchio
- 14 oz veal cutlets
- 2 heads red Treviso IGP radicchio, late variety
- 2 tbsps butter
- to taste extra virgin olive oil
- to taste salt
- 0.7 oz onion
- to taste flour
How to prepare veal cutlets with radicchio
Let’s start preparing the veal cutlets with radicchio. Trim the late Treviso radicchio, remove the final part of the stem, wash it, and slice it thinly. Also clean the onion and chop it finely. Dredge the veal cutlets in flour and set aside.
In a large pan, pour a drizzle of extra virgin olive oil, add the onion and radicchio, and sauté for 10 minutes, stirring often. At the end of cooking, season with salt and transfer the radicchio to a plate. Set aside half, keeping it warm, and blend the other half with an immersion blender until a cream is achieved.
In the same pan where you cooked the radicchio, add the butter. Once melted, add the floured veal cutlets and cook them for a couple of minutes on each side until golden. Now add the previously cooked radicchio and the radicchio cream, season with salt, and add a bit of hot water or vegetable broth. Let it simmer on low heat for a few minutes.
Serve the veal scaloppine with Treviso IGP radicchio hot, accompanied by its cooking sauce and Treviso radicchio.
How to store veal cutlets with radicchio
Store the veal cutlets with radicchio in the refrigerator for 2/3 days, or you can freeze them for 2/3 months.
