Time
35 minutes
Difficulty
Easy
Course
Second Courses
Italian Region
Ingredients
Servings 4
- 7 oz breadcrumbs
- 1 ½ oz anchovies
- 1 oz capers
- 1 oz parsley
- ⅜ oz garlic
- 5 oz extra virgin olive oil
- 3 ½ oz fresh tomatoes
- 1 ¾ oz cheese
- ⅛ oz oregano
- salt and pepper to taste
- 4 veal chops
Marinate
- 1 ¾ oz lemon juice
- 4 oz extra virgin olive oil
Preparation
20 minutes preparation + 15 minutes cooking
Step 1
Chop up anchovies, garlic, capers, parsley and add to breadcrumbs.

Step 2
Add some oil, add fresh tomatoes, oregano, mix well so that a fibrous, dry mixture is obtained.

Step 3
In the meantime, marinade the cutlets in oil and lemon, a pinch of salt, pepper, for two minutes.

Step 4
Drain the cutlets and bread them, making sure the breadcrumbs stick evenly.

Step 5
Brand the cutlets on low heat grill then finish cooking in the oven at 180°C on oven tray which you have previously oiled.


Be the first to leave a comment