Vitello Chop Scottato Recipe

Inspired by Cossettas

Time1h

Serves2

pan seared veal chop, concasse tomato sauce and fresh mozzarella with fried potatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Peel and cut the potatoes into desired shapes (e.g., wedges or cubes). Rinse and soak them in cold water for about 30 minutes to remove excess starch.
2
Fry the Potatoes
Heat oil in a large skillet over medium heat. Drain the potatoes and pat them dry. Fry the potatoes until golden brown and crispy, about 10-15 minutes. Remove and drain on paper towels. Season with salt and pepper.
3
Prepare the Tomato Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes and cook until they break down, about 10 minutes. Season with salt and pepper. Stir in fresh basil leaves just before serving.
4
Cook the Veal Chops
Season the veal chops with salt and pepper. In the same skillet used for the potatoes, add more olive oil if needed, and heat over high heat. Sear the veal chops for about 4-5 minutes on each side until they are golden brown and cooked to your liking.
5
Assemble the Dish
Once the veal chops are cooked, remove them from the skillet and let them rest for a few minutes. Place the seared chops on a plate, top with the concasse tomato sauce, and add slices of fresh mozzarella. Serve with the fried potatoes on the side.