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Veal pizzaiola



Prep Time


Cook Time



4veal schnitzels
2 tbspplain flour (seasoned with salt and pepper)
2eggs, lightly beaten
2 cupsdry breadcrumbs
2 tspdried oregano
4 tbspbottled tomato pasta sauce
8slices char-grilled eggplant
8small bocconcini, thinly sliced
baby rocket leaves
small red onion, cut into fine shreds
balsamic vinegar


1Dust the veal schnitzels in flour and shake off excess. Coat the veal in egg, then dip in breadcrumbs and shake off excess. Refrigerate veal for 15 minutes before cooking.
2Add enough oil to a medium-sized frypan to come halfway up the side of the pan. Heat the oil over a moderately-high heat. Cook veal in 2 batches. Allow the oil to reheat between batches. Drain veal on absorbent paper.
3While the veal is cooking, preheat the oven grill to hot. Combine the oregano and tomato pasta sauce.
4Place the cooked veal on a large baking tray. Top veal with eggplant slices, then the tomato pasta sauce, and then with bocconcini. Place veal under the grill and cook until the bocconcini has melted. Serve the veal with rocket leaves and onion, drizzled with balsamic.


Buy char-grilled eggplant from the deli section in your supermarket. It’s also available in jars from the supermarket. Blot it with absorbent paper to take up any excess oil.
Do not crowd the pan when shallow-frying the veal schnitzels as it will reduce the heat and the crumb coating will soak up the oil, making them oily.

Recipe suggessions based on what you have in your fridge.

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