Veal Capicola Recipe

• 1 lb thinly sliced veal cutlets
• 1/4 lb warm or possibly mild capicola
• 1/4 lb provolone or possibly mozzarella cheese
• 1 1/2 c. bread crumbs
• 1/2 c. flour
• 2-3 Large eggs, beaten
• 2 Tbsp. extra virgin olive oil, butter or possibly both
• salt

1. 1.
2. Lightly salt cutlets.
3. 2.
4. Dredge veal cutlets in flour.
5. 3.
6. Dip cutlets into Large eggs and coat with bread crumbs.
7. 4.
8. Fry on medium in butter/extra virgin olive oil for three min and turn.
9. 5.
10. After turning once, layer capicola and then cheese till veal is covered.
11. Add in extra virgin olive oil/butter as needed.
12. 6.
13. Cook till cheese is melted.
14. 7.
15. Serve with a glass of Chardonnay or possibly Chianti.

veal cutlets, capicola, provolone, bread crumbs, flour, eggs, extra virgin olive oil, salt

Taken from cookeatshare.com/recipes/veal-capicola-28144 (may not work)