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The Veal Pizzaiola, or Scaloppine alla Pizzaiola as we call them in Italy, is a very tasty meat second course suitable to serve even to the youngest children during dinners spent with the family. This second course, thought to be of Neapolitan origin, is a truly delicious way to prepare meat in a different way than usual.
Italian Veal Pizzaiola (sometimes also pizzaiola veal escalope) it’s a simple dish: as the name suggests, the meat is is enriched with a tasty tomato sauce and some mozzarella (a classic Pizzaiola sauce). Scaloppine (not scaloppini!) are literally thin slices of veal, pork, or turkey that have been flattened with a meat pounder and cooked in a sauce made with either wine or lemon (or tomatoes and mozzarella in our case).
Ingredients
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Instructions
To prepare the Veal Pizzaiola start by beating the veal slices (cutlets) by covering them with a sheet of baking paper to avoid ruining them. Bread them with a little flour and cook them in a pan with a drizzle of olive oil, a clove of garlic and a little melted butter, salting and peppering lightly.
Once they are browned remove them, keep them warm, and in the same pan add a drizzle of olive oil pour in the crushed tomatoes, add a sprig of rosemary stripped of its leaves, two sage leaves and cook on a gentle heat for 10 minutes.
While the Tomato Sauce is cooking cut the mozzarella into slices. Once the sauce has set put the veal slices back in the pan, let them season with the sauce and then place a few slices of mozzarella on top of each veal slice. Turn the heat down to low, cover with a lid and let the mozzarella melt.
Once the mozzarella has melted well, here are your Veal Pizzaiola ready to be served piping hot with some nice homemade bread. Needless to say, “scarpetta” will be a must!
