Secondi Piatti
Italian Main Course Recipes
The heart of the Italian meal. These secondi recipes showcase the best of Italian comfort food and refined dining traditions.
The Italian Second Course
In traditional Italian dining, the secondo - or main course - follows the pasta course and features proteins and substantial vegetable dishes. At Sal De Forte's, our secondi have been the centerpiece of family celebrations and special occasions since 1985, from the Sunday tradition of braciole in gravy to the elegant simplicity of a perfect veal Milanese.
These recipes represent the techniques and flavors that have made our main courses beloved for nearly four decades.
Our Main Course Recipes
Eggplant Parmigiana
Layers of breaded eggplant, marinara, and melted mozzarella
Veal Milanese
Golden-fried breaded veal cutlet with arugula salad
Braciole
Stuffed beef rolls braised in Sunday gravy
Porchetta
Herb-stuffed roast pork with crispy crackling skin
Sausage and Peppers
Italian sausage with sweet peppers and onions
Main Course Tips
Bring Meat to Room Temperature
Take meats out of the fridge 30-60 minutes before cooking. Cold meat cooks unevenly and won't sear properly.
Rest Your Proteins
Let meat rest after cooking for at least 5-10 minutes. This allows juices to redistribute for more flavorful, tender results.
Pound Cutlets Evenly
For breaded cutlets, pound to even thickness between plastic wrap. This ensures uniform cooking and a tender result.
Low and Slow for Braising
Braised dishes like braciole need time. A low temperature and patience transforms tough cuts into melt-in-your-mouth tenderness.
Experience Our Entrees
Join us for dinner and taste these classics prepared by our expert kitchen.