For the veal:

4 eight ounce veal loin chops

4 thin slices of mozzarella cheese

4 thin slices of proscuitto

Olive oil for brushing the chops

Salt and pepper

 

For the Pepperonata:

1 red pepper, cut into large dice

1 green pepper, cut into large dice

1 medium onion, cut into medium dice

2 cloves of garlic, minced

1/4 cup capers

1 tablespoon of red pepper flakes

1/2 cup olive oil

1/4 cup Balsamic vinegar

1/4 cup sugar

1/4 cup chopped fresh basil

2 tablespoons of minced fresh parsley

Salt and pepper