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Veal cutlet with mozzarella and anchovies

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


  • 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


  • 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


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


  • 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
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