Italian Scaloppine Bella Napoli

Italian Scaloppine Bella Napoli

12 slices veal rump or other boneless cut

1 lb. mozzarella sliced in 12 slices

12 anchovies

12 t. tomato sauce

2 T. julienned basil

2 T. olive oil


12 basil leaves

Pound the meat to flatten it out, with a meat pounder. Put the olive oil in a frying pan and cook the meat slices on both sides quickly. Season with the salt. When almost done, remove them and arrange them on the bottom of a large oven dish.

Place a slice of the mozzarella cheese on each piece. Put an anchovy on top and a spoonful of the sauce, that is mixed with the basil.

Place in a 400°F. oven for 5 minutes until the mozzarella starts to melt. Remove from oven and place a basil leaf on each piece of meat and serve.


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