Breaded veal with prosciutto and peppers

Breaded veal with prosciutto and peppers


  • 2 eggs, beaten
  • ¼ cup milk
  • ¼ cup meat broth from 1 cube
  • ¾ cup home made bread crumbs
  • ½ tsp ground black pepper
  • 1 tsp fresh parsley leaves, chopped
  • 4 veal cutlets
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 yellow onion, sliced
  • 2 cloves of garlic, minced
  • 1 green bell pepper, cut into strips
  • 1 ½ cup mixed mushrooms, sliced
  • Pinch of salt and pepper
  • 4 slices of prosciutto
  • 4 slices of provolone
  • ¼ cup of fresh parsley, chopped


  • In a small bowl beat the eggs and milk together, add meat broth and set aside.
  • Place the bread crumbs, pepper and parsley in a separate bowl. Mix and combine.
  • Flatten the veal thin between two sheets of wax paper.
  • Dredge the veal in eggs and then the bread crumbs and refrigerate for 30 minutes.
  • Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.
  • In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender. Season with salt and pepper
  • Place the veal in a large casserole dish and top with the peppers and onion mixture.
  • Top each cutlet with a slice of prosciutto and then the provolone.
  • Bake in the oven at 220˚C for 15 minutes or until the cheese is melted and slightly brown.
  • Garnish with parsley.

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