Veal with Egg Sauce: Vitello Brodettato Recipe

Name: Veal with Egg Sauce: Vitello Brodettato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lard; 2 ounces prosciutto, finely diced; 1 scallion; 3 leeks, green part removed and white part cut into 1-inch rounds, cleaned well; 2 1/2 pound veal shoulder, cut into 3-inch chunks; Salt and pepper to taste; Several gratings of fresh nutmeg; 1/3 cup dry white wine; 1 cup water; 1 tablespoon flour; 1 tablespoon grated Parmigiano-Reggiano; 1 clove garlic, roughly chopped; 1 bunch parsley, finely chopped; 2 egg yolks; 1/2 lemon, juiced

Servings: persons

2 tablespoons lard
2 ounces prosciutto, finely diced
1 scallion
3 leeks, green part removed and white part cut into 1-inch rounds, cleaned well
2 1/2 pound veal shoulder, cut into 3-inch chunks
Salt and pepper to taste
Several gratings of fresh nutmeg
1/3 cup dry white wine
1 cup water
1 tablespoon flour
1 tablespoon grated Parmigiano-Reggiano
1 clove garlic, roughly chopped
1 bunch parsley, finely chopped
2 egg yolks
1/2 lemon, juiced

1
In a Dutch oven, heat the lard over high heat.
2
Add the prosciutto and scallion and cook over medium-high heat to brown.
3
Add the veal and brown it lightly.
4
Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely.
5
In a small pot, bring the water to boil.
6
Dust the meat with the flour, then add 1 cup boiling water to the pot and cover.
7
Cook over medium heat until the meat is fork-tender, about 45 minutes.
8
In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine.
9
Once the meat is tender, add to the pot and allow to thicken slightly before serving.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons lard, 2 ounces prosciutto, finely diced, 1 scallion, 3 leeks, green part removed and white part cut into 1-inch rounds, cleaned well, and more.

Yes, Veal with Egg Sauce: Vitello Brodettato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal with Egg Sauce: Vitello Brodettato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions