cotoletta alla pizzaiola

Cotoletta alla pizzaiola


  • 4 x veal chops
  • ½ cup grated parmesan cheese
  • 1 egg, whisked
  • 1 cup bread crumbs
  • 1 cup tomato pasta sauce


Place the breadcrumbs and egg in separate bowls. Hammer out the veal chops to a thickness of 1 cm.

Place the veal in the egg then coat well in the breadcrumbs, shaking off any excess and put aside and continue with the remaining chops.

Head a large pan, turn the grill or oven grill on and lightly heat through the tomato sauce.

Add oil to the pan and cook the veal a few minutes on either side. Add a good spoonful of sauce to the middle of each chop and top with grated cheese.

Finish the chops under the grill and allow cheese to melt and brown.

serves 4