Veal Parmesan Pizza over the Coals
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There’s no question that I love my pizza. Be it steak-crusted, Mexican, or a tomahawk parm pizza, they all make their way to my serving table periodically. Today it’s Veal Parmesan Pizza over the coals. Charcoal imparts a special magic to this dish, making it outstanding.
When you are looking for a leaner alternative to chicken, veal is an ideal choice. It is tender and tasty. And, if you’re not a fan of gamey meat, you’ll find veal is clean-flavored.
This recipe is very similar to veal parmesan, but it uses pizza sauce instead of marinara and adds mozzarella cheese with pepperoni.
Ingredients
- 4 Veal Chops
- 2 eggs, whisked
- 1 cup Panko Bread Crumbs
- ¼ cup Parmesan cheese, fresh grated
- 1 tsp Cuso’s Grass Seasoning
- Peanut Oil
- 4 tsp Pizza Sauce
- Fresh Mozzarella
- Peparoni
- Baked Garlic
Instructions
- Begin tenderizing the veal chop with a meat hammer. Try to get the thickness as evenly as possible.
- Heat your peanut oil (to 350F)
- Mix panko, parmesan, and Cuso’s Grass Seasoning in a small bowl.
- Dip each veal chop into the whisked eggs.
- Carefully place each chop into the oil and fry it until crispy and golden brown.
- Top each chop with pizza sauce.
- Follow with slices of fresh mozzarella (as much as you like. There is no such thing as too much cheese).
- Spread out a few pepperonis
- Add a few pieces of baked garlic
- Shread a little fresh parm over the top
- Transfer the chop into an iron pan over the grill.
- Put a flat baking tray on top, and cover it with coals
- 10 minutes later, the pizza is ready to enjoy.
PitMaster’s Memo: Tenderizing
A hand-held meat tenderizer (also called a pounder or mallet) is used to prepare various cuts for cooking. The most common type you’ll find in the marketplace has two heads: one flat and one with pyramid shapes in rows standing out from the surface.
The mallet helps soften meat proteins and fibers. Generally, it also decreases marinade times and helps your chosen ingredient cook evenly. A hand-held meat tenderizer is particularly useful on traditionally tough cuts of protein. It also comes in handy when you need a thin piece of meat for a recipe like a roulade.
I suggest covering the meat with plastic wrap. It just keeps it cleaner. Don’t knock the blazes out of it. Just move in slow, even strokes moving from the center outward. Flip the meat, and continue on the other side until you have the desired thickness.
Sides
Carrots, green beans, and bacon
Grilled zucchini
Linguini
Rustic garlic bread
Spinach with lemon
From the Bar
Chanti
Negroni
Red Ale
Sangiovese
Sparkling red grape juice
Wheat ale
