Veal in the Style of Trieste, with Red Cabbage: Scaloppine alla Triestina e Cavolo Rosso alla

Total Time:
1 hr 45 min
35 min
Inactive Prep:
1 hr 10 min
4 servings


  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1/4 cup speck, finely chopped
  • 1 1/2 pounds red cabbage, cut into chiffonade
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 2 red apples, cored and finely chopped
  • 4 (5 to 6-ounce) slices veal loin
  • Salt and pepper
  • 2 tablespoons flour
  • 1 whole egg, beaten, plus 1 egg, hard boiled and chopped
  • 2 tablespoons bread crumbs
  • 3 tablespoons extra-virgin olive oil
  • 4 large green olives, pitted
  • 1 tablespoon capers
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 4 lemon slices
  • 4 salt-packed anchovy fillets, rinsed and drained
  • Red Cabbage, recipe follows
    • Directions

      Season the veal slices with salt and pepper and dredge first in the flour, then the egg, then the bread crumbs.

      In a large skillet, heat the olive oil over high heat until smoking. Place the veal slices in the pan and cook for 3 minutes on the first side. Meanwhile, stuff each of the olives with some of the capers, wrap an anchovy around each olive, and set aside. Turn the veal pieces over and cook 1 minute. Add wine to pan and shake to deglaze pan. Add butter and shake pan to emulsify. Place a wrapped olive atop each piece of meat, as well as one lemon slice. Serve with the Red Cabbage.

      In a large pan, heat the olive oil over high heat and add the onion and speck. Cook until soft and browned, about five minutes. Add the cabbage, wine, and vinegar, season with salt and pepper, and cook over medium heat for 40 minutes. Add the chopped apples and cook for an additional 20 minutes, then serve hot.