Veal Parmesan Pizza over the Coals

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Veal Parmesan Pizza over the Coals - Cuso Cuts

There’s no question that I love my pizza. Be it steak-crustedMexican, 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.


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

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