Ingredients
- Boneless leg thin cut slices of veal (about 8 cutlets)
- 2 cups of seasoned bread crumbs
- 4 eggs
- Blackstone Tutto Italiano seasoning
- 25.5 oz jar of Cento preferred marinara sauce
- 12 oz jar of Cento preferred sliced cherry peppers
- 16 oz log of fresh mozzarella, sliced
- 8 oz of hand-grated mozzarella
- Wedge of Parmesan cheese
- Olive oil for frying
- Fresh basil
Directions
Preheat griddle to low heat. Meanwhile, shred the mozzarella cheese and set aside.
Set up a dredging station using two shallow pans: one with eggs whisked and seasoned with Tutto Italiano, the other with breadcrumbs also seasoned with Tutto Italiano. Have a place to hold the breaded cutlets. Working with one cutlet at a time, place the veal into the egg mixture, then coat it evenly with the breadcrumbs.
Drizzle oil onto the griddle, placing each cutlet into its own puddle of oil (see video) or enough to ensure that the cutlets will shallow fry. Allow them to fry gently until golden brown, which should take about 3 minutes. Then add more oil as needed and flip to cook the other side as well.
Remove any excess oil from the surface, then top the cutlets with marinara sauce, followed by fresh and shredded mozzarella. Use a dome and water to help melt the cheese.
Add cherry peppers with vinegar to the griddle, tossing to heat the peppers. Place the peppers, along with some vinegar, on top of the melted cheese.
Remove the cutlets and plate them. Top with freshly grated Parmesan cheese and basil leaves and enjoy! These cutlets are perfect paired with a light salad, over pasta, on a crusty Italian roll, or alongside some griddled vegetables!
Recipe Note
Note: These cutlets can be shallow fried and stored without the sauce and cheese and used throughout the week for salads, sandwiches, pizza toppings, and more!
