Cotoletta Alla Pizzaiola

by Stephanie Conley




You'll need

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

Here's how

  1. Place the breadcrumbs and egg in separate bowls. Hammer out the veal chops to a thickness of 1 cm.
  2. 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.
  3. Head a large pan, turn the grill or oven grill on and lightly heat through the tomato sauce.
  4. 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.
  5. Finish the chops under the grill and allow cheese to melt and brown.

About the Author

Stephanie Conley

Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio

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