4 thick vitela cutlets
Olive oil
Tomatoes without peels or seeds
One sprig of oregano
Some sprigs of parsley
4 thick vitela cutlets
Olive oil
Tomatoes without peels or seeds
One sprig of oregano
Some sprigs of parsley
Lightly brush the cutlets with olive oil and grill them for about 1-2 minutes per side
After that, place them in a baking dish brushed with olive oil, on top of a layer of tomato slices
Cover the cutlets with another layer of tomato slices, a sprig of oregano, some parsley, and two soup spoons of olive oil, making sure the sauce is quite thick.
