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Veal Milanese with Roasted Peppers, Bocconcini and Basil


Running from school to soccer practice or ballet recital can be busy and rushed. On nights when you need a meal in 15 minutes or less, try this nutritious and delicious quick fix. And if you're really strapped for time, pick up a variety of homemade options at La Cucina in any of our locations and build a meal everyone is sure to love.

Serves 4
4-6 oz White veal scaloppini, breaded
250 g Jarred roasted peppers - julienned
200 g Bocconcini cheese
25 g Fresh basil - chiffonade
25 ml  Extra virgin olive oil 



1. Preheat oven to 350°F.

2. Pan-fry breaded scaloppini, drain on paper towel and cool.

3. Lay scaloppini on a parchment-lined baking tray.

4. Layer roasted peppers, basil and bocconcini on top of each piece of veal.

5. Bake for 15-20 mins or until cheese is melted and veal is hot.

Can be prepared the day before and re-baked. Serve with grilled broccolini from La Cucina / Prepared Foods counter.


About Ida Pusateri