Pesto Caprese Veal Cutlets

Pesto Caprese Veal Cutlets

Add a little zip to your dinner with Pesto Caprese Veal Cutlets. One bite will transport you from your kitchen to a garden in Italy.
This is a great dish to serve when you have guests visiting. These Pesto Caprese Veal Cutlets only take 10 ingredients to make and serve 6 people. Only a total of 30 minutes to done! For some added flavor and fun try making homemade pesto to bring this dish to the next level! Top it off with Pignoli pine nuts and serve with a side of pasta, if you wish to. What are you waiting for, the garden in Italy awaits!
Another great classic, perfect to impress your guests is a Veal Piccata!

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Serves:
6

Ingredients

  • 1 pound veal cutlets, cut 1/4 to 1/8 inch think (about 2 ounces each)
  • 1 pint grape tomatoes, chopped
  • 4 tablespoons prepared pesto
  • 1/2 cup flour
  • 1/2 cup seasoned breadcrumbs
  • 2 large eggs
  • 2 tablespoons whole milk (or 2% milk)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 6 ounces regular or part-skim fresh Mozzarella, sliced into 1/4 inch slices
  • 3 tablespoons toasted Pignoli (pine nuts) (optional)

Instructions

  1. Preheat oven to 350°F. Pound veal cutlets to 1/8-inch thickness, if necessary.

  2. Combine tomatoes and pesto in small bowl, tossing to mix well; set aside.

  3. Place flour in shallow dish. Beat eggs, milk and salt and pepper, as desired, in second shallow dish until blended. Place bread crumbs in third shallow dish. Dip each cutlet into flour, then into egg mixture, then into bread crumbs to coat both sides.

  4. Heat 1 tablespoon butter in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon butter and cutlets.

  5. Place 1 slice cheese on each cutlet. Bake in 350°F oven until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with Pignoli, if desired.