Veal Cutlet Caprese

Veal Cutlet Caprese

Veal Cutlet Caprese is an Italian dish that looks gourmet, but it is easy to make and done in a quick 20 to 30 minutes. There are so many great flavors throughout this meal, not to mention it’s perfectly tender and it looks good on the plate!
Caprese is a salad made with fresh tomatoes, mozzarella cheese and basil or pesto. Crispy veal cutlets are a great pairing to a fresh caprese. Some optional side dishes are pasta tossed in olive oil or salad. Even better, the leftovers would make an excellent sandwich for lunch the next day!
Virtual 2019 Veal Recipe Competition Sponsored by the New York State Beef Council. Recipe and Photography created by Aimee Rock and Anthony Hudzinski, Monroe Community College with guidance from Chef Angela Douglas. C.H.E. 
Get more of our culinary student competition winners, here!

 

Nutritional Information Per Serving

780
Calories

50g
Protein

59g
Fat

19g
Saturated Fat

460mg
Sodium

15g
Carbohydrates

140mg
Cholesterol

3g
Fiber

2g
Sugar

1mcg
Vitamin D

468mg
Calcium

3mg
Iron

603mg
Potassium

Cook Time:
20 minutes

Total Time:
20 minutes

Serves:
4

Ingredients

  • Cherry tomatoes, cut in half
  • 8 oz. fresh mozzarella balls, cut in half (about 8 balls)

Pesto sauce

  • 1 cup fresh basil
  • 2 cups fresh baby arugula
  • 3 fl oz olive oil
  • 2 fl oz lemon juice
  • ½ cup sunflower seed kernels, roasted
  • ½ cup shredded parmesan cheese

Cutlets

  • 1 lb. Veal top round cutlets
  • ½ cup flour, for dredging
  • 1 egg, beaten
  • ½ cup bread crumb mixed with ¼ cup grated parmesan, for dredging
  • Salt and pepper, to taste

Instructions

Pesto

  1. Put all ingredients in the food processor, or blender.
  2. Mix for 2 minutes, pause and scrape down the sides to incorporate any unblended parts.
  3. Continue mixing until a thick paste consistency is achieved, 1-2 minutes.
  4. Put the pesto in a dish and set aside.

Cutlets

  1. Salt and pepper the cutlets.
  2. Dredge cutlets through flour.
  3. Coat cutlets with egg, then coat with breadcrumb and cheese mixture.
  4. Heat vegetable oil in a saute pan on high heat. When the oil is very hot, add the cutlets to the pan. Do not over crowd.
  5. Cook for 1-2 minutes, until bottle is golden brown crust. Flip it over, continue cooking until the other side is golden brown.
  6. The thinner the cutlet is the quicker it will cook. Put the cooked cutlets on a paper towel lined plate to absorb extra oils.

Finish

  1. Place the cutlet on the plate, over pasta, salad or on its own. Spoon some of the pesto sauce on the cutlets and on the plate. Add the tomatoes, mozzarella pieces, and a few tablespoons of balsamic vinegar to the cutlets.