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🍕 Veal Schnitzel with Pizza Topping

745 kcal · 30 min · 4 servings

Ingredients

• 8 Veal Schnitzel (à approx. 80 g)
• Salt
• Pepper (from the mill)
• 5 tbsp Olive Oil
• 8 Sage Leaves
• 8 Slices Parma Ham
• 200 g Mozzarella
• 1 Handful Arugula
• 150 g Cocktail Tomatoes
• 2 tbsp Balsamic Vinegar
• 1 tbsp Lemon Juice
• 0.5 tsp Honey

Instructions

1. 1. Preheat the oven to the grill setting.
2. 2. Rinse the veal cutlets under running water.
3. 3. Pat the cutlets dry with kitchen paper.
4. 4. Pound the cutlets flat again if necessary.
5. 5. Season the cutlets with salt and pepper.
6. 6. Heat 2 tablespoons of oil in a pan.
7. 7. Fry the cutlets briefly on both sides.
8. 8. Remove the cutlets from the pan.
9. 9. Line a baking tray with baking paper.
10. 10. Place the fried cutlets on the tray.
11. 11. Distribute the sage leaves on the cutlets.
12. 12. Place the ham on the sage leaves.
13. 13. Slice the mozzarella cheese.
14. 14. Distribute the mozzarella slices on the ham.
15. 15. Broil the cutlets under the preheated grill.
16. 16. Bake them for 6 to 8 minutes.
17. 17. Wash the arugula under running water.
18. 18. Remove coarse stems or wilted greens from the arugula.
19. 19. Let the arugula drain well.
20. 20. Wash the tomatoes.
21. 21. Halve the tomatoes.
22. 22. Arrange the tomatoes decoratively around the edges of the plates.
23. 23. Whisk the remaining oil with the balsamic vinegar.
24. 24. Stir the lemon juice into the oil-vinegar mixture.
25. 25. Stir the honey into the dressing mixture.
26. 26. Season the dressing with salt.
27. 27. Plate the broiled cutlets on the dishes.
28. 28. Halve the cutlets if desired.
29. 29. Place some arugula on each cutlet.
30. 30. Drizzle the arugula portions with some dressing.
31. 31. Serve the dishes immediately.

Nutrition per serving

• kcal: 745
• Protein: 103 g · Fett/Fat: 35 g · Carbs: 4 g