Cotoletta Di Vitello Alla Capricciosa Recipe
Breaded veal cutlet topped with grape tomatoes, arugula and fresh mozzarella
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Ingredients
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Main Ingredients
Topping Ingredients
Method
Preparation of Veal Cutlets
- 1
Prepare the Cutlets
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. This ensures even cooking and tenderness.
- 2
Set Up Breading Station
In three shallow dishes, place the flour in the first, beat the eggs in the second, and place the breadcrumbs in the third.
- 3
Bread the Cutlets
Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs.
Cooking the Cutlets
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 5
Cook the Cutlets
Add the breaded cutlets to the skillet in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Remove and place on paper towels to drain.
Prepare the Toppings
- 6
Assemble the Topping
Halve the grape tomatoes and season with salt, black pepper, and balsamic vinegar. Toss gently.
- 7
Slice the Mozzarella
Slice the fresh mozzarella into thick rounds.