In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside.
Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes.
1 veal chop, fat trimmed off and pounded paper thin
All-purpose flour, for dusting veal chop
3 cups plain breadcrumbs
Oil, for frying toppings
1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh Italian parsley
Salt and pepper
Lemon juice, for topping
Fried Potatoes, recipe follows
1 cup vegetable oil
2 medium potatoes, peeled and diced small
2 tablespoons diced green and red peppers
Salt and pepper
Pinch chopped fresh parsley
Pinch dried oregano
Steps:
For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.
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