Rovelline Lucchesi
Tender breaded veal slices simmered in a savoury tomato, garlic, and caper sauce, traditionally prepared in Lucca.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Wide frying pan
- •Heavy-based sauté pan
- •Shallow bowls
- •Tongs
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Season the beaten eggs in a shallow dish with a pinch of salt.
- 2
Coat each veal slice in the egg, then dredge evenly in breadcrumbs, pressing lightly to adhere.
- 3
Heat the frying olive oil in a wide frying pan over medium-high heat.
- 4
Fry the breaded cutlets for two minutes per side until crisp and golden brown.
- 5
Transfer the fried cutlets to a plate lined with paper towels to drain.
- 6
Warm the extra virgin olive oil in a heavy-based sauté pan over medium heat.
- 7
Add the crushed garlic, chopped rosemary, and sage, cooking for one minute until fragrant.
- 8
Pour in the crushed tomatoes and soaked capers, simmering gently for ten minutes.
- 9
Season the sauce with salt and black pepper to taste, then discard the garlic cloves.
- 10
Arrange the fried cutlets in the simmering sauce in a single layer.
- 11
Spoon the tomato sauce over the meat and simmer gently for eight minutes to soften.
- 12
Remove from the heat and let rest for two minutes before serving.
Chef's tips
Rinse and soak salted capers thoroughly in cold water to prevent the finished tomato sauce from becoming unpleasantly salty. Simmer the meat over low heat so the breadcrumb coating gently softens into the sauce without falling apart entirely.
Ingredient substitutions
- veal topside → lean beef topside (scamone) or pork loin cutlets pounded thin
- salted capers → capers in brine, thoroughly drained and rinsed
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until warmed through.
Common mistakes to avoid
- •Boiling the sauce vigorously after adding the meat, which shreds the delicate breadcrumb crust.
- •Failing to rinse salted capers, resulting in an overly salty and unbalanced sauce.
- •Using thick cuts of meat that do not tenderise properly during the short braising time.
Serving suggestions
Cooked Rovelline Lucchesi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Tuscany
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
