Campana Family Meat - Veal or Chicken Cutlet

Veal or Chicken Cutlet serves 6


  • 6 Veal or Chicken cutlets
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon Campana’s Italian Mustard Mustard
  • 2 Tablespoons Parmesan cheese
  • 1 cup flour
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 eggs
  • 1 bay leaf
  • 1 cup bread crumbs
  • 2 Tablespoons parsley
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 Celery stalk
  • 5 small sliced onions
  • 1 clove
  • 1 cup light cream
  • 2 Tablespoons minced garlic
  • 1 Tablespoon parsley flakes
  • 1/4 teaspoon baking soda
  • 1/4 cup olive oil


  1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick fillets. Lay out fillets on wax paper. Salt and pepper each fillet, Mix together and brush with Worcestershire sauce and Campana’s Italian Mustard then sprinkle with parmesan cheese. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in refridgerator for up to 2 hours. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to saucepan and reheat. Saute veal in frying pan with olive oil, turning often until both sides are browned. Serve on heated platter with parsley garnish. Add baking soda to reheated vegetable puree, then combine the light cream, then the heavy cream. Move to sauce boat and garnish with chopped parsley.

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