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  • Prep
    25 min
  • Total
    45 min
  • Servings

Veal Provolone Cutlet


  • 8 slices of Saputo Provolone cheese
  • 4 x 100-150 g slices of veal, sliced thin
  • 500 mL (2 cups) tomato sauce
  • 4 slices of crusty bread
  • 500 mL (2 cups) breadcrumbs
  • 250 mL (1 cup) flour
  • 2 eggs, lightly beaten
  • Fresh oregano for garnish
  • Oil for frying
  • ½ garlic clove


  1. Put the eggs, flour and breadcrumbs each in a separate shallow bowl.
  2. Season the veal slices with salt and pepper then dredge them in the flour, then dip in the egg and lastly in the breadcrumbs, reserve on a baking sheet.
  3. Preheat the oven to broil.
  4. Fill a 10-inch frying pan with ½ inch oil and heat to 170ºC/330ºF.
  5. Working two pieces of veal at a time, fry for 2-3 minutes each side and transfer to a baking sheet lined with paper towel.
  6. Heat the tomato sauce in a saucepan.
  7. Brush the bread with olive oil, toast under the broiler and once toasted rub each slice with the garlic clove.
  8. Lay the slices of bread on a baking sheet, top each with 60 mL (¼ cup) sauce, a slice of breaded veal, another 60 mL (¼ cup) sauce and 2 slices of Provolone cheese.
  9. Broil until the cheese starts to brown slightly and then serve garnished with a few leaves of fresh oregano.