Thin, tender slices of beef or veal sautéed in a rich, flavorful sauce — quick, comforting, and packed with Old-World flavor!
There’s nothing quite like the comforting aroma of a classic Italian dish sizzling in Nonna Pia’s kitchen. Today, she’s preparing one of her favorite weeknight meals—her easy-to-make fettine! These thin slices of beef or veal are seared to perfection, then simmered in a light, savory sauce that brings out the natural flavor of the meat. Simple ingredients, quick steps, and delicious results—just the way Nonna Pia likes it.
Fettine is one of those humble, traditional dishes that reminds us of Sunday dinners and family tables filled with laughter. The beauty of this recipe is in its simplicity. With just a few pantry staples—olive oil, garlic, broth, a splash of white wine, and fresh herbs—Nonna turns everyday cuts of meat into something truly special. She always says, “It’s not about how fancy the food is—it’s about cooking with love.”
As she cooks, Nonna shares tips she learned from her own mother and grandmother—like dredging the meat in flour for a delicate crust, or finishing the sauce with a squeeze of lemon to brighten every bite. Whether she’s serving it with mashed potatoes, fresh vegetables, or crusty bread to soak up the sauce, this dish always earns a smile around the table.
Quick enough for a weekday, but rich with tradition, Nonna Pia’s fettine is a recipe everyone should have in their back pocket. It’s Italian home cooking at its best—hearty, honest, and full of love.
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🍽️ Recipe: Nonna Pia Cooks Her Easy-to-Make Fettine
Thin, tender slices of beef or veal sautéed in a rich, flavorful sauce — quick, comforting, and packed with Old-World flavor!
🥩 Ingredients:
- 1 lb (450g) beef or veal cutlets (fettine), thinly sliced
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed
- 1/4 cup dry white wine (optional but traditional)
- 1/2 cup beef or vegetable broth
- 1 tbsp fresh chopped parsley
- Juice of half a lemon (for brightness)
- Salt and freshly ground pepper, to taste
👩🍳 Instructions:
- Prepare the Meat
Lightly pound the fettine if needed for uniform thinness. Season both sides with salt and pepper, then dredge in flour, shaking off any excess. - Sauté the Cutlets
In a large skillet, heat the olive oil and butter over medium-high heat. Add garlic and let it flavor the oil for about a minute (don’t burn it!). - Cook the Meat
Add the floured cutlets in batches. Cook for 2–3 minutes per side until golden and just cooked through. Transfer to a plate and keep warm. - Deglaze the Pan
Add white wine to the skillet, scraping up any browned bits. Let it simmer for 1–2 minutes, then pour in the broth. - Finish the Sauce
Let the sauce reduce slightly. Return the cutlets to the pan, add a squeeze of lemon juice, and simmer for 2–3 minutes to combine flavors. - Garnish & Serve
Sprinkle with fresh parsley and serve hot, with crusty bread or mashed potatoes.
🍋 Nonna’s Tip:
Use veal for a delicate, melt-in-your-mouth texture or go with beef for a heartier dish. Either way, this quick stovetop recipe is a crowd-pleaser!
