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Veal Cutlets Milanese with Roasted Peach Caprese
Prep Time: 25 minutes | Cook Time: 30 minutesIngredients
- 8 Slices Marcho Farms Veal Cutlets
- ¼-cup flour
- 2 eggs beaten well
- 1 cup bread crumbs
- 2 Tbsp. Italian seasoning
- ¼ cup grated Romano cheese
- 1 Tbsp. fresh Italian parsley chopped
- 2 Tbsp. olive oil
- 2 large peaches cut into large pieces
- 1 small red onion ¼ inch diced
- 2 Tbsp. sweetie drop peppers or diced roasted peppers
- 1/8 Tsp. 5-spice powder
- 2 Fresh mozzarella balls (8 oz.) torn into chunks
- 4 Fresh mint leafs cut into julienne strips
- 4 Fresh basil leaves cut into julienne strips
- 2 Tbsp. Olive oil
- Salt and Pepper
Directions
- Preheat air fryer to 425°F.
- Prepare the Caprese Salad by mixing diced peaches, red onion, 1 Tbsp. olive oil, five spice powder, salt and pepper in a large bowl.
- Place mix on tray and roast in air fryer or oven for 15 minutes at 425°F.
- When cooled, replace mix in large bowl. Add sweetie drop peppers, fresh mozzarella, basil, mint, 1 Tbsp. olive oil salt and pepper. Gently mix and set aside.
- Combine breadcrumbs, Italian seasoning grated Romano cheese, parsley, olive oil salt and pepper and place in large pan.
- Place veal cutlets between two sheets of plastic wrap and gently pound to an even thinness. Remove plastic wrap and season with salt and pepper.
- Bread each veal cutlet by dusting with flour, dipping in egg, placing into breadcrumbs and coat on each side.
- Place breaded cutlets on lined baking sheet and place in air fryer for 12-15 minutes or until golden brown.
- Plate each cutlet and top with Peach Caprese Salad.
