Vitello Caprese

"This is a great summer dish. You can use any kind of cutlet - veal, chicken or pork - for this dish. Your ingredients must all be very good, because the dish is so simple."
 
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Ready In:
45mins
Ingredients:
11
Serves:
4

ingredients

  • 1 1 lb chicken cutlets or 1 lb turkey cutlets
  • 1 cup flour, seasoned to taste
  • 1 cup breadcrumbs, seasoned to taste
  • 4 eggs, beaten and seasoned to taste
  • 12 cup olive oil, split into 1/4 and 1/4
  • 12 lb mozzarella cheese, very fresh, cut into 1/4-inch dice
  • 34 cup tomatoes, seeded, cored, and diced
  • 2 bunches arugula, stemmed and washed and crisped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic, minced
  • salt and pepper
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directions

  • Mix 1/4 cup of olive oil, 1 tbsb. fresh lemon juice, minced garlic, and salt and pepper to taste.
  • Pound the cutlets thin.
  • Dip in flour and shake off excess.
  • Dip in egg, and let excess drain off.
  • Dip in breadcrumbs, and shake off excess.
  • Fry cutlets in 1/4 cup of the olive oil for 2 to 3 minutes on each side, or until golden. Do not overcook! Drain on paper towels.
  • Mix dressing with arugula, diced tomatoes, and diced mozzarella. Do this at the last minute, or the arugula will wilt and turn mushy.
  • Place cutlets on plate. Put salad of arugula, tomatoes and mozzarella over the top of the cutlets.
  • Serve.

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RECIPE SUBMITTED BY

I live in northern New Jersey, with my husband of 42 years. I love to cook, especially Italian foods, and I have a wonderful cook-book collection. My favorites are the "Italian Ladies" -- Lydia Bastianich, Biba Caggiano, and Marcella Hazan, along with Mario Batali. I love living in northern New Jersey, where there are all kinds of ethnic restaurants and food stores. I can find ingredients for anything here! It's really difficult for me to post recipes, because I never measure anything. I cook by taste, touch, and smell. I'm always afraid my measurements are going to be off if I post.
 
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