Veal Antonio Recipe
Succulent and tender veal, pan fried and enhanced with a selection of cheeses and topped with sautéed lump crabmeat.
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Pan Fry the Veal
In a large skillet, heat olive oil and butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through.
- 3
Add Cheeses
Once the veal is cooked, sprinkle mozzarella and parmesan cheese on top of each cutlet. Cover the skillet and let the cheese melt for about 2-3 minutes.
- 4
Sauté Crabmeat
In a separate pan, melt a little butter and add minced garlic. Sauté for 1 minute, then add the lump crabmeat and lemon juice. Cook for another 2-3 minutes until heated through.
- 5
Serve
Place the veal cutlets on a serving platter, top with the sautéed crabmeat, and garnish with fresh parsley. Serve immediately.
