Matching Italian Food and Wine: Breaded Veal with Homemade Red Currant Jam and “Sabbie di Sopra il Bosco” Terre di Volturno Red Wine

Sabbie di Sopra Il Bosco 2016 – Terre del Volturno is a red wine cultivated according to biodynamic principles in Castel Campagnano acres, the northern part of Caserta in the region of Campania. The high acidity and cool elegance, spiced in the scent with lots of volcanic minerality, pencil-graphite and the scent of the lead with perfectly ripe tannins make this red wine absolutely well balanced.

The classic Cotoletta alla Milanese (breaded cutlet) with the addition of a fragrant red currant jam and a glass of this red wine is our suggestion to be served during a Christmas dinner.

*This wine is imported to Denmark by, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

Breaded Veal with Homemade Red Currant Jam

INGREDIENTS for 4 servings
Ready in 50 minutes

  • 4 veal cutlets with bone
  • 2 cups breadcrumb
  • 3 eggs
  • salt, pepper
  • 100 g butter, or more
  • For the jam
  • 150 g red currants, washed and de-stalked
  • 70 g brown sugar
  • 100 ml apple cider vinegar
  • 3 juniper berries
  • 1 clove
  • a pinch of cinnamon powder


  • Place the currants into a saucepan with apple vinegar, juniper berries and cloves. Let simmer on a medium heat until the currants are tender.
  • Add about 100 ml of water and brown sugar. Mix well, lower the heat and cook for about 20 minutes. All along the process, check if the sauce is too thick or is condensing onto the bottom.
  • In this case, add a bit of water and stir. Taste the sauce and if it is slightly sour add a bit of sugar.
  • Remove the berries and clove from the jam and place the jam in a small serving bowl.
  • In the meantime, in a medium bowl beat the eggs and salt lightly with a fork. Cut the edges of the cutlets in 2-3 points to make sure that the meat does not bend during cooking.
  • With a meat tenderiser pound the cutlets. Dip each one in the egg bowl one at the time. Pour and spread the breadcrumb in a large plate. Place one slice of meat on the breadcrumb and press a little to make them stick better. Flip the slice and press, making sure that both sides are well coated with breadcrumbs.
  • Once they are ready, place the butter in a large frying pan on medium-high heat. When the butter is totally melted and starts frying, add the breaded cutlets and fry them. The cutlets are ready when their color turns golden (about 5 min on each side). Place the meat on the paper towel to remove the excess butter.
  • Sprinkle with salt and serve with the red currant jam.

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