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Veal Pizzaiola with Pan Roasted Summer Vegetables
Prep Time: 25 minutes | Cook Time: 35 minutesIngredients
- 1 small zucchini diced
- 1 small yellow squash diced
- 1 small eggplant diced
- 1 green bell pepper diced
- 1 Tbsp. capers
- 4 Tbsp. olive oil
- 8 Marcho Farms Veal Cutlets
- ¼-cup flour
- 3 clove garlic minced
- 24 oz. crushed tomatoes
- 1 Tbsp. dried oregano
- 1 Tbsp. fresh chopped Italian parsley
- Salt and pepper
Directions
- Preheat oven to 425°F.
- Place diced zucchini, yellow squash, eggplant and green bell pepper on a roasting pan and season with 1 Tbsp. olive oil, salt and pepper. Roast in oven until lightly brown and soft.
- 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.
- Dust veal cutlets in flour and shake off excess.
- Heat 2 Tbsp. olive oil in skillet. Place cutlets in pan and sear on each side until lightly browned, about 30 seconds per side. Remove cutlets from pan and allow to rest.
- Add 1 Tbsp. olive oil to pan and sauté garlic until lightly toasted, about 30 seconds.
- Add tomatoes, oregano, parsley and black pepper to taste. Cook on medium heat for 15 minutes to reduce.
- Add roasted vegetables to skillet and simmer for 10 minutes.
- Replace veal cutlets into the pan. Add capers and heat until fully heated through.
