Veal Cheese Tomato
Reprinted with permission of Soma Books, San Francisco, California.
A last minute melt of fresh cheese and tomato with crisply crumbed tender

Main Players
4 large or 8 small veal cutlets, on the bone
1 mozzarella or 6 bocconcini (small mozzarella balls)
4 small ripe tomatoes
Supporting Cast
3 tablespoons all-purpose flour
2 eggs
1 cup dried bread crumbs
1 tablespoon olive oil
1 tablespoon butter
sea salt and freshly ground pepper

Place each veal cutlet on a sheet of plastic wrap and cover with another
sheet of plastic wrap. Use a meat mallet, or some other heavy murder weapon,
to flatten the meat to a uniform 1/2 inch.
Sift the flour into a bowl and season with salt and pepper. Beat the eggs in
a shallow bowl. Place the bread crumbs in a third bowl.

Slice the mozzarella and tomatoes and arrange in slightly overlapping layers
on a foil-covered baking sheet. Sprinkle with salt and pepper.

Heat the broiler, and have four plates ready.

Heat the oil and butter in a heavy-bottomed frying pan. Dip each veal cutlet
first in the flour, then the egg, then the bread crumbs, and fry on both
sides over a moderate heat until golden. Place the cheese and tomatoes under

the broiler (or a hot oven) for a few minutes until the cheese starts to

Drain the cutlets on paper towels, and arrange on each plate with the
tomatoes and cheese.

Serves Four

This Recipe was taken from "Bread Tomato Garlic"
For more details see