Tivoli Cafe

15306 Sunset Blvd., Pacific Palisades, CA 90272

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Veal Scalopine Marsala


1 lb spinach
4 T sweet butter
12 small veal scallopine
12 sage leaves
12 prosciutto slices
4 mozzarella cheese slices
3 t sweet butter
6 drops of lemon juice
3 pinches of rosemary
1/2 C marsala wine


  • Drown spinach in butter for 5 - 10 minutes and the set aside.
  • Prepare veal by pounding it tender, sprinkling with sage and topping with 1 slice prosciutto on each.
  • Sauté in a skillet with sweet butter, but don’t turn the veal.
  • Place the veal on top of the spinach, top each with mozzarella cheese; and keep in hot broiler or oven.
  • Using the same skillet in which veal was sautéed, add 3 teaspoons sweet butter, lemon juice, rosemary and marsala wine.
  • When sauce thickens slightly pour it over the veal and serve immediately.

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