Veal Cutlets with Zucchini, Tomato, and Mozzarella

You only need to prepare the side dish to serve this excellent summer oven-baked meal. Roasted potatoes, mashed potatoes, polenta, couscous, or boiled rice work perfectly.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 19 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 45 g Butter, unsalted

  • 600 g Meat, veal, thigh

  • 1 piece Tomato, red

  • 2 piece Small pumpkins

  • 125 g Cheese, mozzarella

  • 2 teaspoons Pine nuts

  • pieces Basil, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease a small deep baking dish with butter. Rinse the veal cutlets and dry them thoroughly with paper towels. Season them with salt and pepper. Clean and rinse the tomato and zucchini. Slice the tomato thinly and cut the zucchini into slightly thicker rounds. Drain the mozzarella well and slice it.

  2. Melt the remaining butter in a pan and sear the seasoned veal cutlets. Cook them for no more than 2 minutes on each side.

  3. Arrange the seared cutlets in the prepared baking dish and top them with slices of tomato and mozzarella. Add the zucchini to the dish, lightly salt them, and add a few basil leaves. Drizzle the ingredients in the dish with a handful of pesto Genovese, then bake in the oven for 15 minutes until the cheese melts and turns golden brown.

  4. Before serving, garnish the dish with the remaining basil leaves. Serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 125.19 kcal
  • Fat: 6.82 g
    • Saturated Fat: 3.66 g
  • Carbohydrates: 1.33 g
    • Sugars: 0.25 g
  • Protein: 12.72 g
  • Fiber: 0.42 g

Advice

Instead of butter, use olive oil. If needed, add a little liquid (water, broth, white wine) during baking. Pesto Genovese can be bought or made at home.