8 slices veal
8 slices prosciutto crudo (Parma ham)
1 cup crushed Italian san Marzano
6 tbsp grated Parmigiano
4 tbsp extra virgin olive oil
Breadcrumbs (plain, not flavored or seasoned)
Lightly beat eggs in a bowl then dip meat slices in; arrange slices in the breadcrumbs and press in order to have them stick well to the meat.
Preheat oven to 400.
Put a big skillet on medium-high heat and warm olive oil and fry cutlets in for 2 minutes each side, remove from oil and line on paper towel so that the oil is absorbed. Season with salt and pepper.
Line the slices in a baking dish, cover each cutlet with one slice of prosciutto, pour tomatoes on them and top with parmigiano.
Bake about 5 minutes or until the cheese melt and serve immediately with a fresh, green salad.
This recipe serves 4.
- You can use crushed, strained or diced Italian San Marzano, don't use the fresh tomatoes because they would be too watery.
- Use only plain breadcrumbs, we have the real Italin style ones (that means PLAIN).
- While Prosciutto is tastier, you can also use regular ham.