Pork tenderloin scaloppine with balsamic citrus sauce. Doesn’t it just sound divine? We all have our favorite dishes that, no ...

Pork tenderloin with apples is a traditional French recipe that is savory and easy to prepare. It is the perfect dinner on a ...

Domenico's final day of business will be June 29, according to an announcement on the restaurant’s social media accounts Wednesday. "We want to thank you all for the last 58 years of ...

The dish is rooted in traditional Italian scaloppine, which refers to a thin, flattened cut of meat. In addition to chicken, you can find the term appended to veal, beef and pork.

We Love Scaloppine Al Limone. Scaloppine al Limone is a fantastic dish that balances richness with freshness. It’s a staple in our home, and once you try it, it may just become a favorite in yours too ...

Instructions. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant.

Piccatina al limone is one of many dishes that, to me, spell ‘M-a-m-m-a’. I have made it 100 times, which is almost as many times as she has made it for me. It cannot be beaten – except by accident, ...

Turn off the heat and place the cheese slices on top of your scaloppine. Cover the pan with a lid and let the cheese melt in the residual heat for a couple of minutes until . . . super sexy. Serve ...

Scaloppine is the plural diminutive of scaloppa and is, essentially, a dish consisting of thinly sliced meat that has been dredged in flour, browned and then cooked in a sauce.

The scaloppine al Marsala, veal topped with a rich demi-glace of mushrooms and Marsala wine. They source the milk-fed Provimi veal from the Butcher Shoppe in Etobicoke and then prep it in house.

1 pound veal scaloppine, thinly sliced from the top round and pounded very thin. 1 cup all-purpose flour. 1 cup celery—stalks peeled, stripped of their strings and cut into 1 1/2-by-1/4-inch strips.