- 6 veal scaloppini or cutlets
- 1 cup all-purpose flour
- 4 large eggs
- 1 ½ cups breadcrumbs
- Salt and pepper for seasoning
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1 lemon, zested
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- Vegetable oil to fry the cutlets
- 2 large Mozzarella di Bufala, thinly sliced
- 8 basil leaves to garnish
San Marzano Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large can San Marzano tomatoes, puréed
- Salt and pepper to taste
Pre-heat oven to 375°F.
Cut veal in half (pieces tend to be long). Cover veal with parchment paper and pound scaloppini or cutlets until they are thin (about ¼-inch thick). Set aside.
Line up 3 shallow bowls. Fill first bowl with flour, crack eggs into second bowl, and fill third bowl with breadcrumbs. Season each bowl with salt and pepper. Whisk eggs with a fork. Continue to season breadcrumbs with Parmigiano Reggiano cheese, lemon zest, fresh thyme and parsley, garlic powder and mix.
Dip veal in flour and shake off excess. Dip veal into egg mix, then dip into breadcrumb mix. Set aside.
Prepare San Marzano sauce in a small saucepot. Heat up olive oil, add in garlic, and cook until golden. Add in puréed San Marzano tomatoes and cook for 15 minutes. Season with salt and pepper. Set aside.
In a large sauté pan, heat ¼ inch of vegetable oil on medium-high heat. Place cutlets in pan and cook about 2-3 minutes per side. Once cooked, place them on a wire rack sitting on a baking sheet (this will keep the cutlets crispy). Repeat until all veal is cooked (you may need to add in extra vegetable oil).
On a parchment-lined baking sheet, make stacks of veal scallopini by layering veal cutlet, 1 tablespoon of San Marzano sauce, fresh mozzarella. Repeat until there are 3 layers.
Bake in oven for 15 minutes or until cheese is melted. Remove from oven and garnish with fresh basil leaves.
Source: Vanessa Gianfrancesco (Cooking with V)