What is better than crispy veal with melty mozzarella? Adding in some prosciutto with it! These veal cutlets with prosciutto and mozzarella are elevated by cherry tomatoes that are simmered with garlic and onion to create an aromatic sauce – the smell alone will get you salivating! A touch of cream adds a little more body to help it stand up to the flavors of the dish.
This recipe contains a basic veal cutlet recipe that can be customized with your favorite cheese, herbs and sauces. I would love to hear your variations! Also, you can certainly substitute different types of tomatoes depending on what is in season. Other options include grape tomatoes or canned San Marzano tomatoes that are crushed or pureed depending on preferred texture.
Serve these veal cutlets with your favorite veggies, over spaghetti or with a side of gnocchi. Don’t forget to double the sauce recipe if serving with pasta! This recipe is definitely a favorite of my hubby’s and I hope it will be one of your favorites too. Let me know what you think of my veal cutlets with prosciutto and mozzarella!
Veal Cutlets with Prosciutto and Mozzarella
Ingredients
Veal Prep
- 0.5-0.75 lb veal cutlets
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 cup plain breadcrumbs
- 16 oz fresh mozzarella, sliced
- 1/3 lb prosciutto, sliced thin
- 4 tbsp vegetable or canola oil
- 2 tbsp fresh basil, chopped
- kosher salt & cracked black pepper
Tomato-Cream Sauce Prep
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 4 tbsp extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/4-1/2 tsp crushed red pepper flakes
- 2 tbsp fresh basil
- kosher salt and cracked black pepper
Instructions
- In a deep pan, saute chopped onion and minced garlic in olive oil over medium heat until fragrant, about 3 minutes. Add halved cherry tomatoes, salt, pepper, basil and crush red pepper. Simmer, covered, over low heat for 25 minutes, stirring occasionally.
- Add 1/4 cup white wine, simmer 5 minutes, uncovered. Add 1/2 cup heavy cream and heat (do not boil). Cover and keep warm.
- Preheat oven to 350 degrees.
- Pound veal to 1/8-1/4 inch thick and cut into 4-5 pieces. Pat dry and set aside.
- In shallow bowl, mix flour with salt and pepper. In second shallow bowl, lightly beat the eggs. In third shallow bowl, mix breadcrumbs, basil, salt and pepper. Line the bowls in order with platter at the end.
- Dredge veal cutlet in flour to coat, shaking off excess. Dip it in egg, allowing excess to drip off. Dip in breadcrumbs, making sure that both sides are covered. Repeat egg and breadcrumb steps. Place prepared cutlets on platter.
- Heat shallow layer of vegetable oil in pan over medium heat. Add cutlets in batches to prevent over-crowding of the pan. Cook 2-3 minutes each side, until golden. Set aside on baking sheet.
- Layer prosciutto and mozzarella slices on cooked cutlets. Place baking sheet in oven until cheese melted, about 10 minutes.
- Pour tomato-cream sauce over cutlets and serve hot.
