Veal a la Mike

2 servings
  • 6 green olives
  • 3 pepperoncinis
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated Romano
  • 1/4 cup sun dried tomatoes
  • 1 stick butter
  • 2 (6-ounce) veal medallions, pounded thin
  • 2 slices provolone
  • 2 slices prosciutto
  • 1 roasted red pepper, halved
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • Preheat oven to 350 degrees F.

  • In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside.

  • Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes.

  • Serve with tomato butter over top.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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