Veal Cutlet Caprese

Instructions

Pesto

1. Put all ingredients in the food processor, or blender.
2. Mix for 2 minutes, pause and scrape down the sides to incorporate any unblended parts.
3. Continue mixing until a thick paste consistency is achieved, 1-2 minutes.
4. Put the pesto in a dish and set aside.

Cutlets

1. Salt and pepper the cutlets.
2. Dredge cutlets through flour.
3. Coat cutlets with egg, then coat with breadcrumb and cheese mixture.
4. Heat vegetable oil in a saute pan on high heat. When the oil is very hot, add the cutlets to the pan. Do not over crowd.
5. Cook for 1-2 minutes, until bottle is golden brown crust. Flip it over, continue cooking until the other side is golden brown.
6. The thinner the cutlet is the quicker it will cook. Put the cooked cutlets on a paper towel lined plate to absorb extra oils.

Finish

1. Place the cutlet on the plate, over pasta, salad or on its own. Spoon some of the pesto sauce on the cutlets and on the plate. Add the tomatoes, mozzarella pieces, and a few tablespoons of balsamic vinegar to the cutlets.