Costoletto Di Vitello Parmigiana Recipe
16 oz veal chop pounded thin, burrata, mozzarella, parmigiano, vesuvio tomato sauce, crispy kale
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Chop
Pound the veal chop to a thin, even thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
- 3
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chop and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 4
Add Cheese and Sauce
In the same skillet, pour the Vesuvio tomato sauce over the veal chop. Top with burrata, mozzarella, and Parmesan cheese. Cover and cook on low heat until the cheese is melted.
- 5
- 6
Serve
Place the veal chop on a serving plate, top with the melted cheese and tomato sauce, and serve alongside the crispy kale.
