Jul 14 2026
Restaurants›Salute Italian Restaurant›Veal Salute Recipe

Veal Salute Recipe

Inspired by Salute Italian Restaurant
Time1h
Serves4

Veal cutlets, crispy eggplant & buffalo mozzarella with tomato basil cream & side pasta

Jump to Recipe

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.

Veal Cutlets

Crispy Eggplant

Tomato Basil Cream

Pasta

Buffalo Mozzarella

Method

Preparation of Veal Cutlets

  1. 1

    Prepare the Veal

    Season the veal cutlets with salt and black pepper on both sides. Dredge each cutlet in flour, dip in beaten eggs, and coat with bread crumbs.

  2. 2

    Fry the Veal

    In a large skillet, heat olive oil over medium-high heat. Once hot, fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Preparation of Crispy Eggplant

  1. 3

    Prepare the Eggplant

    Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry.

  2. 4

    Bread and Fry Eggplant

    Dredge the eggplant slices in flour, dip in beaten eggs, and coat with bread crumbs. In a skillet, heat olive oil over medium-high heat and fry the eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.

Preparation of Tomato Basil Cream

  1. 5

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and black pepper. Simmer for 10 minutes.

  2. 6

    Finish the Sauce

    Stir in heavy cream and chopped fresh basil. Cook for an additional 5 minutes until heated through. Adjust seasoning as needed.

Cooking the Pasta

  1. 7

    Boil the Pasta

    In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and toss with olive oil.

Assembly

  1. 8

    Plate the Dish

    On each plate, place a veal cutlet, a few slices of crispy eggplant, and a generous scoop of tomato basil cream. Top with chunks of buffalo mozzarella. Serve with a side of pasta.

More from Salute Italian Restaurant