Crispy Breaded Cutlet with Ham and Melted Mozzarella
A golden, crispy breaded veal cutlet topped with tomato sauce, ham and melted mozzarella — comfort food at its best. This easy baked gratin dish comes together in under 45 minutes and is sure to become a family favorite. Think chicken parmigiana, but with an elegant French touch.
🛒 Ingredients
3 servings
- 300 g thin veal cutlets (5 pieces)
- 5 thick slices of fresh mozzarella
- 5 slices of quality cooked ham
- 150 ml tomato sauce (homemade or store-bought)
- 100 g all-purpose flour
- 100 g fine breadcrumbs
- 1 egg
- Sunflower oil for frying
- 2 garlic cloves
- Salt, black pepper and dried oregano
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Directions
- 1
Lightly pound the cutlets with a meat mallet. Season both sides with crushed garlic, salt and pepper. Let marinate for 10 minutes.
- 2
Set up a breading station with three shallow dishes: flour in the first, beaten egg in the second and breadcrumbs in the third.
- 3
Coat each cutlet in flour, then dip in egg, then press firmly into the breadcrumbs to ensure an even, thick coating.
- 4
Heat oil in a frying pan over high heat. Fry each cutlet 2–3 minutes per side until deeply golden and crispy. Work in batches to avoid crowding the pan.
- 5
Drain the cutlets on paper towels, then arrange them in a baking dish.
- 6
Spoon tomato sauce over each cutlet, lay a slice of ham on top, then finish with a slice of mozzarella.
- 7
Sprinkle with dried oregano and bake under the broiler at 200 °C (390 °F) for 5–7 minutes until the cheese is melted and bubbling. Serve immediately.
💡 Chef's Tip
Double-breading the cutlets (flour → egg → breadcrumbs → egg → breadcrumbs) gives an extra-thick, crunchy crust. Swap veal for chicken breast or pork loin if preferred. Great served alongside steamed rice or a green salad.
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