Veal with Mozzarella

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chef John Smith from a local restaurant shared with us a very simple, even elementary recipe, where veal meets the milk of its mother. This may not be kosher, but it is incredibly delicious. And very quick to prepare.

Ingredients

Veal - 7.1 oz
Melted Cheese - ½ pieces
Courgette - ½ pieces
Tomatoes - 1 piece
Port Wine - 1 tablespoon
Olive Oil - 1 tablespoon
Olive Oil - 1 tablespoon
Mint Leaves - 2 pieces
Vegetable Oil - 2 spoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the piece of veal into three parts and gently pound the slices — you can use the bottom of a frying pan instead of a meat mallet to minimize damage to the meat fibers. Season the veal with salt and pepper on both sides.

Step 2

Using a mandoline, slice the zucchini into long, thin ribbons. Divide the mozzarella ball into three equal slices (the end piece is not needed), and cut the tomato into four pieces. Finely chop a mint leaf.

Step 3

Heat a tablespoon of vegetable oil in a skillet. Sauté the meat for about fifteen seconds, splash in some Port wine, flip the veal, and cook for another fifteen seconds. Then, place slices of mozzarella on top and transfer the skillet to an oven preheated to 356°F for about five minutes: the cheese should melt.

Step 4

In another skillet, pour in some vegetable oil and add the tomato wedges. Gently toss them, then pour in the garlic oil and add the zucchini. Sauté for no more than one and a half minutes. Season with pepper, remove from heat, and sprinkle with mint. Shake the skillet to mix the vegetables.

Step 5

Place the sautéed tomatoes and zucchini on a plate, then top them with slices of veal and mozzarella. Finally, season the dish with freshly ground black pepper, garnish with a mint leaf, and drizzle with a teaspoon of olive oil.