Veal Scaloppini Pizza



  • 4 Quebec Veal scaloppinis, 115 g (4 oz) each
  • Oil or butter in sufficient quantity
  • Salt and pepper to taste

Choice of toppings:

1st choice

  • Onion confit
  • Fresh figs
  • Red onions
  • Feta cheese
  • Arugula

2nd choice

  • Pesto
  • Roasted skinless red peppers
  • Roasted zucchini
  • Feta cheese
  • Black olives
  • Crushed black pepper

3rd choice

  • Tomato sauce
  • Cherry tomatoes
  • Mozzarella cheese
  • Fresh basil leaves


Step 1

  1. Salt and pepper the veal scaloppinis.
  2. In a frying pan, on high, heat oil or butter.
  3. When the butter stops sizzling or the oil begins to separate, quickly brown the milk-fed veal scaloppinis on both sides. Remove the scaloppinis and set aside.

Note: this step can be done ahead of time. Simply place the scaloppinis in the refrigerator.


Step 2

  1. Preheat oven on high broil.
  2. Place the scaloppinis on a cookie sheet covered with parchment paper.
  3. Top the scaloppinis.
  4. Cook in the oven with the door partly open for approximately 10 minutes or until the cheese is golden.
  5. Remove from the oven, top with fresh herbs and serve.