Home > Noteworthy Facts > Recipes > Mozzarella > Mozzarella-Based Main Courses > Veal cutlet with mozzarella and anchovies

Veal cutlet with mozzarella and anchovies

Level of difficulty: easy *
Preparation time: around 35 minutes

INGREDIENTS Serves 4

  • 4 veal cutlets, about 120 g each (small or large noce cut)
  • Salt
  • Freshly ground pepper
  • 2 tablespoons flour
  • 40 ml of cooking oil
  • 200 ml of diced tomato
  • 125 g Brimi Mozzarella, diced
  • 4 anchovy fillets
  • ½ teaspoon oregano

Other

  • 300 g mashed potatoes
  • 2 tablespoons toasted bread cubes
  • Oregano leaves, as garnish
  • 4 tablespoons of sauce made with veal broth
  • 1 tablespoon olive oil

PREPARATION

Pound the veal cutlets with a meat mallet. Salt and pepper, flour and cook on both sides in a pan with hot oil. Put some diced tomatoes, mozzarella and a half anchovy fillet onto each cutlet. Put them in the oven until the cheese melts. Remove the cutlets from the heat, serve on preheated plates or on a platter, and sprinkle with oregano.
To finish: With a spoon, add the mashed potatoes and sprinkle with the toasted bread cubes. Serve with a sauce made from veal broth and a few drops of olive oil.

Baking temperature: 200 °C
Cooking time: 5 minutes

TIPS

  • You can also serve the veal cutlets without the sauce made with veal broth.
  • Instead of diced tomatoes, you can use tomato sauce.
  • Another cooking option is to cover the pan, remove it from the stovetop and let the cutlets finish cooking.
  • Accompany this dish with rice or tagliatelle noodles with butter.
Veal cutlet with mozzarella and anchovies
When nature is good, everything is better.
This website uses cookie profiling by third parties to show you advertisements that you may find appealing. If you would like to find out more or if you would like to disable the use of cookies, please click here. If you click on any other element on this website and NOT on the link above, you automatically agree to the use of cookies.
ok