Print Options:

cotoletta alla pizzaiola

Yields4 Servings

 4 veal chopsr
 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.

Nutrition Facts

Servings 0