Veal Mozzarella Recipe
Veal Mozzarella is a classic Italian main course featuring tender veal cutlets breaded and pan-fried, then topped with melted mozzarella cheese and fresh tomato sauce. This elegant dish combines crispy exterior with creamy cheese, delivering authentic Italian comfort food that's elegant enough for special dinners.
Ingredients
- 500g veal cutlets (4 pieces, approximately 125g each)
- 200g fresh mozzarella cheese, sliced into 4 portions
- 150ml crushed San Marzano tomatoes
- 50g all-purpose flour
- 2 large eggs
- 75g Italian breadcrumbs (panko or traditional)
- 10g fresh basil leaves
- 4 cloves garlic, minced
- 75ml extra virgin olive oil
- 30ml whole milk
- 10g Parmigiano-Reggiano cheese, grated
- 5g sea salt
- 3g black pepper
- 5ml balsamic vinegar
Instructions
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Place veal cutlets between two sheets of plastic wrap and pound to 5mm thickness using a meat mallet, working from the center outward with gentle, even strokes.
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Set up three shallow bowls: one with flour mixed with 2g salt and 1g pepper, one with eggs whisked together with milk, and one with breadcrumbs mixed with 5g grated Parmigiano-Reggiano.
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Dredge each veal cutlet in flour, shaking off excess, then dip into egg mixture, and finally coat thoroughly with seasoned breadcrumbs, pressing gently to adhere.
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Heat 60ml olive oil in a large skillet over medium-high heat until shimmering, then carefully place breaded veal cutlets and fry for 3-4 minutes per side until golden brown and cooked through.
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In a separate small saucepan, sauté minced garlic in 15ml olive oil for 30 seconds until fragrant, then add crushed tomatoes, remaining salt, pepper, and balsamic vinegar; simmer for 8 minutes.
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Transfer fried veal cutlets to a baking sheet, top each cutlet with a slice of fresh mozzarella, and place under a preheated broiler for 2-3 minutes until cheese is melted and slightly golden.
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Spoon warm tomato sauce over each cheese-topped veal cutlet and garnish with fresh basil leaves, then serve immediately while the cheese is still warm and creamy.
Substitutions
- Substitute chicken breast pounded thin for veal for a leaner option
- Use buffalo mozzarella or fior di latte for a tangier cheese flavor
- Replace fresh tomato sauce with marinara sauce for convenience
- Substitute panko breadcrumbs with crushed Italian crackers for extra crunch
Tips
- Pound veal evenly to ensure uniform cooking; thinner cutlets cook faster and stay tender
- Use fresh mozzarella rather than low-moisture varieties for the best creamy melting texture
- Broil rather than bake to melt the cheese quickly while keeping the breading crispy
- Serve immediately after assembling to maintain the contrast between crispy breading and soft melted cheese
Veal Mozzarella draws from Italian-American cuisine while honoring Northern Italian traditions of breaded and fried veal cutlets. The addition of mozzarella and tomato sauce reflects the influence of Southern Italian and Sicilian cooking, making it a beloved dish across all regions of Italy.
Frequently Asked Questions
How long does Veal Mozzarella Recipe take to make?
Veal Mozzarella Recipe takes about 45 minutes total — 20 minutes of prep and 25 minutes of cooking — and makes 4 servings.
What can I substitute in Veal Mozzarella Recipe?
You can adapt it easily: Substitute chicken breast pounded thin for veal for a leaner option; Use buffalo mozzarella or fior di latte for a tangier cheese flavor; Replace fresh tomato sauce with marinara sauce for convenience.
How should I store leftover Veal Mozzarella Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Veal Mozzarella Recipe?
Each serving of Veal Mozzarella Recipe has about 42g of protein and 520 calories.
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