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Cutlets from the extemporaneous vallisana
(Recycling kitchen)

the veal chop vallisana

I like very much the Milanese meat;
so much so that when I prepare it, I let myself get carried away and even prepare too much!

Nothing wrong with it: after all it is a filled ideal for some nice stuffed sandwiches or, as in this version freely taken from that of the cutlets vallisana, The basis for a new dish of the day.

In addition, this time, I found myself also having a rest of mountain cheese and vegetables, steamed, to be used for a simple side dish.

Even in traditional recipeafter all, the ingredients to be used are not many.
Here they are, revisited for this improvised version:


breaded cutlets ad lib.
sliced ​​tomato q.s.
mountain cheese q.s.

Since it is a question of re-using what has remained at home, it is not possible to give precise quantities: what is there is enough!


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We start slicing the cheese and the tomato and placing it on a baking sheet Milan advanced.
A little baking paper helps to avoid having to spend too much time later cleaning the plaque.

You cover the slices of meat with those of tomato ...

... and then with the cheese; in this case with the slices obtained at best from what was left.

Bake in the oven preheated to 200 ° a few minutes and then complete gratinating with the grill at medium-high temperature.
In less than 10 'cutlets are ready.

As soon as they are baked they are immediately placed in the dishes, possibly hot, and served immediately, very hot.

Here son were accompanied by cauliflower prepared the day before and flavored steam from a browning in a pan with butter and breadcrumbs.

Bon appetit!


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  • Vegetarian variant: if there were grilled vegetables (peppers, aubergines or courgettes) available, you can propose them again using the same procedure.
  • Related articles: The veal cutlet

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