Breaded Veal Sinatra with Swiss & Salami

Veal Sinatra is a dish from the golden age of the supper club: thin veal cutlets wrapped around Swiss cheese and salami, breaded and seared until crisp, then finished in a glossy Marsala mushroom sauce. It is indulgent, nostalgic, and unapologetically rich — the kind of plate that pairs with dim lighting and a good record. Built for two, it makes an intimate dinner feel like an occasion.

Stuffing & Breading the Scallopini

Start with veal pounded thin, then layer Swiss and salami inside and fold or roll each cutlet closed so the filling is sealed within. Bread them in the classic way — flour, egg, then crumbs — pressing the coating on firmly so it clings, and sear them in hot fat until deeply golden and crisp on both sides. The cheese melts into the center as they cook, binding the salami and veal into one savory, gooey bite.

The Marsala Mushroom Sauce

The same pan that seared the veal becomes the sauce. Brown the mushrooms hard in the flavorful drippings, pour in the dry Marsala, and let it reduce, scraping up the fond, into a glossy, savory-sweet sauce. Return the crisp cutlets just long enough to warm through and soak up a little of the sauce, then spoon it generously over the top. The crisp coating against the rich mushroom Marsala is the whole decadent point.

Jorj Morgan

Breaded Veal Sinatra with Swiss & Salami

A tribute to the old-school Italian kitchen featuring thin scallopini stuffed with Swiss cheese, salami, and sage, pan-fried and glazed in a rich Marsala mushroom reduction.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Ingredients Method

Ingredients

  

The Stuffed Scallopini

• 4 thin slices veal cutlet about 3 to 4 ounces each OR 4 thin slices chicken breast
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 4 thin slices Swiss cheese
• 2 thin slices salami cut in half
• 6 to 8 fresh sage leaves

The Breading & Sear

• 1 cup all-purpose flour
• 1 large egg
• 1 tablespoon water
• 2 tablespoons olive oil
• 2 tablespoons butter

The Marsala Mushroom Sauce

• 1 large shallot peeled and finely diced
• 1 pint white or cremini mushrooms sliced
• 1 cup dry Marsala wine
• 1 cup beef broth
• 2 tablespoons butter cold, to finish the sauce
• 1 pinch fresh parsley chopped (for garnish)

Method

 

Prep & Stuff the Scallopini

1. Place the veal (or chicken) slices between two pieces of parchment paper and use a meat mallet to pound them to about 1/4-inch thickness.
2. Season the pounded cutlets on both sides with kosher salt and coarse black pepper.
3. To build the stuffed cutlets, layer two of the meat slices with 2 slices of Swiss cheese, 2 halves of salami, and 3 to 4 sage leaves each.
4. Top with the remaining two meat slices, pressing down slightly to form two stuffed scallopini "sandwiches."

The Breading & Sear

1. Place the all-purpose flour into a shallow bowl, and in a separate bowl, whisk the egg with 1 tablespoon of water.
2. Dredge each stuffed cutlet first into the flour (shaking off excess), then dip into the egg wash, and finally dredge once more in the flour to coat.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until bubbling.
4. Carefully add the stuffed cutlets and cook until golden brown and crispy on one side, about 2 to 3 minutes.
5. Carefully flip and cook until golden on the other side, then transfer to a warm platter.

The Marsala Reduction

1. Add the diced shallot and sliced mushrooms to the remaining drippings in the skillet, cooking until the shallots soften and the mushrooms are browned, about 3 to 5 minutes.
2. Deglaze the pan with the Marsala wine, scraping up any browned bits from the bottom, and simmer until the liquid reduces slightly.
3. Pour in the beef broth and simmer until the sauce reduces and thickens enough to coat the back of a spoon.
4. Remove the pan from the heat and swirl in the remaining 2 tablespoons of cold butter to create a glossy, velvet pan sauce.
5. Return the stuffed scallopini to the pan to briefly glaze in the hot sauce, then serve immediately topped with a shower of fresh parsley.