logo for coho restaurant
  • 2 lbs veal scallopini
  • 1 large or 2 medium onions
  • 8 oz container plain bread crumbs (close to 2 cups)
  • 2/3 cup grated parmesan or romano cheese
  • 3 TBLS sweet California basil
  • 1 teaspoon ground back pepper
  • 1/2 tsp garlic granules
  • 1/2 – 2/3 cup olive oil
  • 4 large skewers
  • 1/2 cup pine nuts
  • 1/2 cup raisins (golden)

Preheat oven to broil, place rack on highest setting closest to broiler.

Put onions, cheese, basil, garlic, pine nuts, raisins and pepper into food processor and mix. Place 1/2 cup olive oil on dish and dip veal into it. Coat with bread crumbs. Than place teaspoon of mixture onto meat and roll. Place on skewers.

Place spiedini on a broiler safe pan, not touching and broil close to the flame for 5 min, at which point they should be nice and brown on top. Carefully flip skewers and continue to cook until the second side has browned up, which is usually a bit shorter, 3-4 minutes.

Remove from the oven and carefully grab the end of the skewer. Place over a serving platter and push the spiedini off onto the platter.

Recent Posts

Special New Year’s Eve Dining Event: Ring in 2024 with Us!

Ring in the new year with a decadent, multi-course New Year’s Eve meal at Coho Restaurant! Dinner is $145/person + optional wine pairing. We will seat parties of up to four guests for a 5 or 8 p.m. seating. Book online and then pre-order your selections.   Reserve Your Table

Read More »

Christmas Eve Spectacular 2023

This Christmas Eve we look forward to welcoming you to our table for a special feast that mixes traditional and innovative menu items. Dinner is $125/person + optional wine pairing. We will seat parties of up to 4 guests for a 4:30 or 7:30 p.m. seating. Book online and then

Read More »

December 8: French Food & Wine

We are pleased to welcome back William Woodruff from Chloe wines to host this special French dinner featuring wines from their Italian and French portfolio.  The Chloe collection of wines are distinguished by families who represent a combined three thousand years of wine making history and are stewards of their

Read More »
Scroll to Top