Veal a la Mike Recipe

Name: Veal a la Mike
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green olives; 3 pepperoncinis; 1 tablespoon chopped garlic; 1 tablespoon grated Romano; 1/4 cup sun dried tomatoes; 1 stick butter; 2 (6-ounce) veal medallions, pounded thin; 2 slices provolone; 2 slices prosciutto; 1 roasted red pepper, halved; 1 egg; 1/2 cup all-purpose flour; 1 cup seasoned bread crumbs

Servings: persons

6 green olives
3 pepperoncinis
1 tablespoon chopped garlic
1 tablespoon grated Romano
1/4 cup sun dried tomatoes
1 stick butter
2 (6-ounce) veal medallions, pounded thin
2 slices provolone
2 slices prosciutto
1 roasted red pepper, halved
1 egg
1/2 cup all-purpose flour
1 cup seasoned bread crumbs

1
Preheat oven to 350 degrees F.
2
In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste.
3
Set aside.
4
Clean food processor and puree sun-dried tomatoes.
5
Add butter and pulse until smooth.
6
Set aside.
7
Lay veal medallions flat.
8
Divide and spread olive paste over each medallion.
9
Layer provolone, prosciutto and roasted red pepper on top of veal.
10
Fold veal in 1/2, place in freezer for 30 minutes to firm up.
11
Beat egg.
12
Dredge veal in flour, place in egg wash, and roll in bread crumbs.
13
Saute in olive oil until golden brown.
14
Finish in oven for 20 minutes.
15
Serve with tomato butter over top.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 green olives, 3 pepperoncinis, 1 tablespoon chopped garlic, 1 tablespoon grated Romano, and more.

Yes, Veal a la Mike falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal a la Mike

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions