Veal with mozzarella
1 serving
15 minutes
Chef of the restaurant "Vodny" Olesya Zveroboeva shared with us a very simple, even elementary recipe, in which veal meets its mother's milk. It is, frankly speaking, not kosher, but extremely tasty. And very fast.
1
Cut the veal into three pieces and gently pound the slices — you can use the bottom of a pan instead of a mallet to minimize damage to the meat fibers. Season the veal with salt and pepper on both sides.
- Veal: 200 g
- Ground black pepper: to taste
- Salt: to taste
2
Slice the zucchini into long thin petals using a mandoline. Divide the mozzarella ball into three equal slices (discard the crust), and cut the tomato into four parts. Finely chop a mint leaf.
- Zucchini: 0.5 piece
- Mozzarella cheese: 0.5 piece
- Tomatoes: 1 piece
- Mint leaves: 2 pieces
3
Heat a tablespoon of vegetable oil in a pan. Sauté the meat for about fifteen seconds, splash in some port wine, flip the veal, and fry for another fifteen seconds. Then place mozzarella slices on top and put the pan in an oven preheated to 180 degrees for about five minutes: the cheese should melt.
- Vegetable oil: 2 tablespoons
- Veal: 200 g
- Port: 1 tablespoon
- Mozzarella cheese: 0.5 piece
4
Pour vegetable oil into another pan and add tomato slices. Stir them a little, pour in garlic oil, and add zucchini. Fry for no more than one and a half minutes. Season with pepper, remove from heat, and sprinkle with mint. Shake the pan to mix the vegetables.
- Vegetable oil: 2 tablespoons
- Tomatoes: 1 piece
- Garlic oil: 1 teaspoon
- Zucchini: 0.5 piece
- Ground black pepper: to taste
- Mint leaves: 2 pieces
5
Place sautéed tomatoes and zucchini on a plate, topped with slices of veal and mozzarella. Finally, season with freshly ground black pepper, garnish with a mint leaf, and drizzle with a teaspoon of olive oil.
- Tomatoes: 1 piece
- Zucchini: 0.5 piece
- Veal: 200 g
- Mozzarella cheese: 0.5 piece
- Ground black pepper: to taste
- Mint leaves: 2 pieces
- Olive oil: 1 teaspoon