Scaloppini with Vegetables and Mozzarella

Delicate fine-textured veal is so easy and fast to cook and this  delicious Italian version can be served with pasta and fresh bread.

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800 gr veal fillet
2 zucchinis
2 red peppers
1 onion
12 small tomatoes
2-3 mozzarella pieces
2 tbs olive oil
pepper, freshly ground
parsley, finely chopped


Finely chop onion. Chop mozarella into cubes. Finely chop parsley. Wash well the zucchini, the peppers and the small tomatoes. Dice the zucchini and slice the red peppers. Cut tomatoes in quarters.

Cut the scallopini into thin slices and sauté them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes.

2. Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis. Let them simmer for 6-8 minutes until they are "al dente".

Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced. Stir well.

Serve in individual plates placing the vegetables underneath and the scallopini on top. Finally, add the finely chopped parsley.

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