A second course between tradition and flavor: small steaks in yellow sauce

11/10/2025

Our Cesarina Maria Cristina lives in the historic center of Parma, a small yet charming provincial city with a rich culinary tradition. She has loved cooking since she was a child, and it can be said that this passion is the common thread connecting three generations of her family. The daughter of a great cook, who in turn learned the art from her own mother, Maria Cristina holds vivid memories, both in her heart and mind, of the lunches and dinners prepared for friends and relatives, where every dish had its own meaning and story to tell.

Today, she shares a special recipe with us: small steaks in yellow sauce. Curiously, this dish wasn’t part of the family’s everyday cooking repertoire. Her mother, Maria, would only make it on special occasions, precisely because it’s a lesser-known recipe, yet it’s both striking and delicious, capable of winning over any palate from the very first bite.

Small steaks in yellow sauce

A perfect second course for those looking for a tasty and easy-to-make recipe

Preparation time1h

Servings4

Ingredients

4 veal (or chicken) cutlets
4 slices of white sandwich bread
All-purpose flour
2 egg yolks
Half a glass of Marsala wine
220 g (about 1 cup) of butter
Salt and pepper

Method

Fry the sandwich bread in about 150 g (⅔ cup) of butter, then cut the slices to match the size of the cutlets, about 1 cm thick.
Lightly flour the cutlets and cook them in the remaining butter. Season with salt and pepper.
Once cooked, place the cutlets on top of the toasted bread slices, which will have hardened slightly, and arrange them on a serving plate.
Deglaze the pan with a few tablespoons of water and the Marsala wine, scraping up the browned bits, then pour everything into a small saucepan.
Let the mixture cool slightly, then add the egg yolks and return it to a very low heat.
While heating, whisk the mixture continuously to create a kind of savory zabaglione (egg sauce).
As soon as it’s ready, pour it over the meat and serve immediately.