Veal Carbanara


  1. Place olive oil in sauté pan and heat on medium heat.
  2. Place Veal in fryer and fry to golden brown.
  3. Place onion, pepperoni & Capicola in pan and sauté for 2 minutes. Add peas and pasta and toss until hot.
  4. Place egg on flat top to cook over easy.
  5. Place pasta in Pasta bowl. Slice Veal cutlet and shingle over top. Place egg on top and sprinkle Parsley all over.


  • 1 ea Roma® Veal cutlet
  • 3 oz Peak Fresh Produce® Onion(s), Red, diced
  • 1 oz Roma® Pepperoni
  • 3 oz West Creek® peas
  • 2 pinches Peak Fresh Produce Parsley, chopped
  • 1 oz Piancone® Oil, Olive
  • 2 oz capicola, julienne
  • 5 oz Piancone® Pasta Fusilli
  • 1 ea Nature's Best Dairy® Egg(s)