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!
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
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.
Spread the tomato sauce, pepperoni, peppers and mushrooms onto the veal cutlets. Sprinkle with mozzarella cheese and broil for 2-3 minutes until melted.
For sides: Spicy potatoes
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.
Be sure not to cook the cutlets too long or they will burn