Trattoria Serventi's Veal Tosca

Batter Ingredients

  • 8 pieces of 3 ounce veal cutlets (pounded thin) 
  • 3 eggs
  • 2 ounces heavy whipping cream
  • Half lemon (squeezed for juice)
  • 1 ½ ounce grated Parmesan
  • 1 tablespoon minced garlic
  • Pinch of salt, pepper, & chopped parsley
  • Flour for dredging

Sauce Ingredients

  • ¼ cup white wine
  •  1 ounce butter
  •  ½ cup heavy whipping cream
  •  Half lemon (squeezed for juice)


  1. Combine eggs, heavy cream, lemon juice, Parmesan, garlic, salt, pepper, and parsley in a mixing bowl and whisk ingredients together.
  2. Dust the veal cutlets in flour and shake off any excess, and then submerge the veal in the egg batter mixture to coat cutlets.
  3. Add extra virgin olive oil to a heated sautéed pan and place in battered cutlets. (Pan must be hot when adding the veal to avoid the egg mixture from sticking.)
  4. Sauté both sides of cutlets until veal is golden brown, then squeeze a quarter of lemon and season with salt and pepper.
  5. Remove the veal and add white wine to the sauté pan. Let wine reduce down by half then add the butter, heavy cream, and remaining lemon juice.
  6. Simmer until sauce thickens and then drizzle over veal cutlets. Garnish with remaining chopped parsley.