Vitello all’uccelletto

Vitello all’uccelletto


4 servings

  • 500 g of Veal Cutlet, cut in thin slices
  • 50 g Butter
  • 1 tablespoon Riviera Ligure DOP Olive Oil
  • 10 Cl White Wine
  • 2 Bay Leaves
  • Salt
  • Pepper


In a sauce pan, melt butter and oil with bay leaves. Add veal, salt & pepper and cook on high heat for a few minutes.

Lower heat and continue cooking.

Remove veal from pan and place on serving dish.

Add wine to sauce pan and reduce over high heat. Pour over veal and serve immediately.

Source :

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.