Contest: KING OF THE BBQ with Roma

Pizza Style Veal Scallopini

Serving
4
Preparation Time
6 minutes
Cooking Time
15 minutes
Share
Share on facebook
Share on pinterest
Share on email
Share on whatsapp
Share on print

MADE WITH

Pepperoni Caserta

Discover

Veal Pizza

If you want to impress your guests, offer them this wonderful dish. Nutritious, easy to prepare and exquisite. Excellent for a special occasion.

The perfect Milanese dish is thinly sliced veal cutlets, coated in eggs, with semolina breadcrumbs and lightly fried in a crispy crust. It is always served with a cold tomato salad on the side. The perfect veal cutlets recipe is a nice change from making the usual chicken kind. If you top it with everyones favourite combo, pepperoni and cheese, they get addictive – so make more!

INGREDIENTS

75 g (approximately 2 1/2 oz) 8 veal cutlets

160 ml (2/3 de cup) tomato sauce

100g of gluten free sliced Roma pepperoni

1 small green pepper, diced

250 ml (1 cup) mozzarella, grated

15 ml (1 tablespoon) olive oil

125 ml (1/2 cup) mushrooms, thinly cut

PREPARATION

1

In a pan, heat the olive oil at medium heat. Cook the cutlets for 2 minutes on each side. Place on a cooking sheet and line with aluminum paper.

2

Spread the tomato sauce, pepperoni, peppers and mushrooms onto the veal cutlets. Sprinkle with mozzarella cheese and broil for 2-3 minutes until melted.

3

For sides: Spicy potatoes

4

In a bowl, mix 8 to 10 baby potatoes cut in half with 30ml (2 tablespoons) of olive oil, 15ml (1 tablespoon) of paprika and 2,5ml (1/2 teaspoon) of cayenne pepper. Place onto a cooking sheet and line with aluminum paper. Bake in the oven for 18-20 minutes at 205 °C (400 °F), turning the potatoes halfway through cook time.

Tips

Be sure not to cook the cutlets too long or they will burn