Recipe: Veal Spiedini alla Albanese

Albanese Meats & Poultry was founded in New York’s Little Italy in 1923 and has been a family business ever since.

Jennifer Prezioso, who apprenticed with her grandfather, Moe, has taken over the shop, which is the last remaining butcher shop on Elizabeth Street. The shop retains its museum quality and sense of community, even in the age of Instagram.

Prezioso offers “Sunday Morning” viewers a family recipe, Veal Spiedini alla Albanese.

She writes: “Our family eats them as an appetizer for the holidays, but they would be perfect for lunch or dinner with a salad. We usually count the number of toothpicks left in everyone’s dishes. It seems that it there’s never enough spiedini. Enjoy it!”

Veal Spiedini alla Albanese. Jennifer Prezioso tells us that she couldn’t take a picture of the dish after they were cooked because they are eaten too quickly!

Jennifer Prezioso

Albanian Veal Spiedini
By Jennifer Prezioso, of Albanese Meats & Poultry


2 pounds. Round veal cutlets, finely pounded (1/4″ or less and about 2″ x 3″ in shape)
2 cups unseasoned breadcrumbs
1/2 cup panko breadcrumbs, plain
1 cup Pecorino Romano cheese, grated
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic powder
1 large garlic clove or two small cloves, very finely chopped
1/4 cup parsley leaves, chopped (stems removed)
1/2 cup extra virgin olive oil
2 whole lemons, cut into 4 wedges each
6 wooden skewers or individual round toothpicks (skewers should be soaked in warm water for 30 minutes; no need to soak toothpicks)


  1. Combine breadcrumbs, Panko, cheese, salt, pepper, garlic powder, garlic and parsley in a mixing bowl. Taste and see if the seasoning is to your liking. Pour the olive oil into a separate bowl.
  2. Dip the veal cutlets in the oil, let the excess oil drip off slightly, then coat them with the breadcrumb mixture. Press so that they are well coated.
  3. Roll up the veal cutlet tightly and secure with a toothpick or skewer. If using the skewer, place 4 to 5 tightly on each skewer.
  4. Place the secure spiedini on a lightly oiled baking sheet or baking dish. If using toothpicks, the dots should all go in the same direction, with the toothpicks as horizontal as possible.
  5. Position the top oven rack about 6 inches from the grill flame. Light the grill. Squeeze lemon juice over the spiedini (1-2 wedges) and place in the oven. Do not go far from the oven, they cook very quickly!
  6. After about five minutes, or when the tops are golden brown, flip the spiedini if ​​using skewers. If using toothpicks, push the toothpick tips in the opposite direction so the other side cooks. Squeeze the lemon juice over the spiedini, another 1-2 wedges.
  7. After about 4-5 minutes, take them out. Place them on a serving platter. Don’t forget to add the breadcrumb juice from the pan. Squeeze some more lemon on top and serve.

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