Norfolk County Ontario’s Garden
Norfolk County Tourism


Recipe By: The Barrel restaurant




Makes 4 servings

4 veal cutlets, cut 3/8” thick

5 tbsp. olive oil

1 small green pepper, finely  chopped

1 large onion, finely chopped

1 stalk celery, finely chopped

1 garlic clove, minced

1 can (14 oz.) whole tomatoes, undrained & finely chopped

1 cup chicken broth

1 tbsp. tomato paste

1 tbsp. chopped fresh parsley

1 tsp. sugar

¾ tsp. dried basil

½ tsp. salt

1/8 tsp. black pepper

1 egg

2/3 cup fine dry bread crumbs

¼ cup all-purpose flour

2 tbsp. butter

1 ½ cups shredded mozzarella cheese (8 oz.)

2/3 cup freshly raged roman pecorino cheese (or parmesan)

Fresh Italian parsley for garnish

Hot cooked pasta




Pound veal with meat mallet to ¼” thickness, pat dry with paper towels and set aside.  To make tomato sauce, heat 1 tbsp. oil in medium saucepan at medium heat until hot.  Add green pepper, onion, celery and garlic – cook and stir for 5 minutes.  Stir in tomatoes with juice, broth, tomato paste, parsley, sugar, dried basil, salt & black pepper.  Cover and simmer over low heat for 20 minutes.  Uncover and cook for another 20 minutes or until sauce thickens, stirring frequently.  Set aside.  Beat egg in shallow bowl.  Spread bread crumbs and flour on separate plates.  Dip veal cutlets to coat both sides evenly – first in flour, then egg, then bread crumbs.  Press crumb coating firmly onto veal.  Heat butter and 2 tablespoons extra virgin olive oil in large skillet over medium-high heat.  Add veal.  Cook 3 minutes per side or until browned.  Preheat oven to 350° F.   Remove veal with spatula to ungreased 13”x9” baking dish.  Sprinkle mozzarella cheese evenly over veal.  Spoon tomato sauce evenly over mozzarella cheese.  Sprinkle romano or parmesan cheese over tomato sauce.  Drizzle extra virgin olive oil over top.  Bake uncovered for 25 minutes or until veal is tender and cheese is golden.  Garnish with Italian parsley.  Serve with your favorite pasta topped with remainder of tomato sauce.