Italian Grandma Makes Scallopini (Veal, Pork or Chicken)
SCALLOPINI:
1 lb Cutlets, thinly sliced (veal, pork or chicken)
All Purpose Flour
Olive Oil
Butter
2-3 cloves Garlic, minced
12 oz Fresh Mushrooms, sliced
4 oz White Wine
16 oz Peeled Tomatoes
Fresh Basil
Fresh Parsley
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Veal Scallopini with Mushroom Cream Sauce - NoRecipeRequired.com
Visit for the full recipe write up and ingredients.
This veal recipe is so simple, it will only take you 30 minutes to learn and cook, but the flavors are wonderful and the dish itself very elegant.
Veal scallopini is very thinly sliced and pounded out so it cooks very quickly, and is super tender (assuming you cook it right). It also has a very mild flavor, that works with sauces very well (in that way it is a lot like chicken - a good substitute if you don't have veal). For this scallopini recipe, I show you how to make a mushroom cream sauce, flavored with a bit of white wine and dijon mustard. Through in a bit of herb, and you've got a wonder meal.
For the full veal scallopini and mushrooms sauce recipe head over to
You can also find other great recipes visiting my website
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Julia Child’s Veal Scallops | Jamie & Julia
Julia Child's sautéed veal scallops with mushrooms and cream Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef #veal
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VEAL WITH MUSHROOMS AND CREAM (SCALOPPINE ALLA PANNA) - theitaliancookingclass.com
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SEE RECIPE BELOW:
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Learn how to make this lovely, cream and mushroom scaloppine veal dish. It is simple to make and easy to eat! Great for family gatherings or when you are entertaining. Learn how to combine and prepare simple ingredients for a flavoursome meal. Watch this video for the perfect way of cooking veal with mushrooms and cream (scaloppine alla panna)
Veal Scallopine: 10 recipes in 1, Italian Recipe - Gianni's North Beach
Veal scallopine or, if you prefer, veal cutlet is an extremely versatile dish and you can make at least 10 variations from my one recipe. The cooking directions are exactly the same for all of the recipe permutations. You saute the meat and make the sauce in the same pan. Then you bake the scallopine in the oven with the pan sauce. Only the ingredients and combinations you choose may vary not the sauce nor the cooking methods.
My current favorites are scallopine alla sorrentina (veal, prosciutto, roasted eggplant, basil, fresh mozzarella) and scallopine alla bolognese (veal, prosciutto, fresh sage, fontina), but really I'll take scallopine any way I can get it--it's that good. Try all 10+ variations yourself and let me know which one's your favorite!
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