Veal with Pizza Topping
Elevate your weeknight dinner game with this mouthwatering recipe for Veal with Pizza Topping—a fusion of crispy breaded veal cutlets and classic pizza flavors. Juicy veal is coated in a golden breadcrumb crust, then layered with zesty pizza sauce, gooey mozzarella, savory pepperoni, and a sprinkle of parmesan, all baked to perfection until bubbly and irresistible. Finished with a touch of fresh basil, this dish delivers a delightful combination of tender meat and cheesy, pizza-inspired toppings. Perfectly suited for entertaining or family meals, it pairs beautifully with a crisp side salad or warm garlic bread. Try this easy and flavorful recipe to add a unique twist to your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cups all-purpose flour
- 2 large eggs
- 1 cup breadcrumb
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 0.75 cups pizza sauce
- 1 cup mozzarella cheese
- 0.25 cup parmesan cheese
- 12 pieces pepperoni slices
- 6 pieces fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Lay out the veal cutlets and pat them dry with a paper towel. Season each cutlet on both sides with salt and black pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it in breadcrumbs, pressing gently to adhere.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, cook the breaded veal cutlets for 2–3 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the browned cutlets to a baking sheet lined with parchment paper or foil.
Spoon 2–3 tablespoons of pizza sauce onto each cutlet, spreading it evenly over the top.
Sprinkle shredded mozzarella cheese and a small amount of parmesan cheese over the pizza sauce.
Top each cutlet with 3 slices of pepperoni.
Place the baking sheet in the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly, and the veal is fully cooked (internal temperature of 145°F/63°C).
Remove the veal cutlets from the oven and let them rest for 5 minutes.
Garnish each cutlet with a fresh basil leaf and serve immediately. Pair with a side salad or garlic bread for a complete meal.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 439 mg | 34% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
