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Golden breaded veal escalopes topped with melted mozzarella and a homemade sweet and tangy onion chutney.
Herb-breaded veal roasted until tender, served over golden potato rösti with red cabbage confit and a soft poached egg.
Veal escalope stuffed with Gruyère and herbs, served with a rich red wine reduction and sautéed cavolo nero.
Pan-fried veal escalope served with a rich brandy and mushroom cream sauce accompanied by tender sautéed cavolo nero.
A quick one-pan stew featuring tender veal strips, waxy potatoes, and cavolo nero finished with a splash of cream.