Veal escalopes pizzaiola style
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
The veal scaloppine pizzaiola is seriously a gem from Southern Italy, especially Naples. People there know delicious and fuss-free meals. And look, when you're in the mood for something tender and comforting, this dish is it. Really. It's all about those moist, thin veal slices topped with a tomato sauce bursting with garlic, basil, and just a touch of olive oil.
And the cheese? When you add that melted mozzarella, it becomes creamy yet somehow light. It's really really one of the best veal cutlets pizzaiola around. The tangy tomato with rich veal flavors? So good. Plus, it's quick enough to whip up after a long day.
Now, regional twists add fun here. You might find veal scallopini pizzaiola with capers or oregano in some towns, while others keep it simple. The thing is, the spirit of this veal scallopini recipe is using good ingredients and letting them shine. That melty cheese makes each bite special, even on a weeknight.
Many folks enjoy it with crusty bread to soak up the savory sauce or maybe roasted potatoes. Italian families love making this for all kinds of occasions, like quick meals or laid-back Sunday lunches. And, truthfully, it always feels just right. That's the beauty of these Italian veal recipes—they're practical and hearty, reminding you of those big family gatherings. You know, where everyone digs in.
If you want something both familiar and a little extra, veal cutlets in tomato sauce like this are way way perfect. Whether it's midweek or a relaxed weekend, this dish fits perfectly into any mealtime. Pretty much. You really can't go wrong here.
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- INGREDIENTS
- Sliced veal 1.8 lbs (800 g)
- Tomato purée 2.1 cups (500 g)
- Mozzarella cheese 2 ½ cups (300 g)
- Butter 7 tbsp (100 g)
- White wine 1.7 oz (50 g)
- Type 00 flour to taste
- Basil to taste
- Oregano to taste - dry
- Fine salt to taste
- Black pepper to taste
How to prepare Veal escalopes pizzaiola style
To prepare veal escalopes pizzaiola style, first pound the meat to make the slices more tender and thin 1. Season with salt and pepper 2, then lightly flour them 3.
In a hot pan, melt the butter 4, then add the slices 5 and brown over medium heat for about 2-3 minutes per side 6.
As they cook, transfer them to a baking dish 7 or a plate and cover with a sheet of aluminum foil 8. Meanwhile, deglaze the pan with white wine 9 and let all the alcohol evaporate.
Pour the tomato puree into the pan 10, add the basil 11 and cover with a lid 12. Let it cook gently for about 10 minutes.
Meanwhile, slice the mozzarella 13 and pat it dry well with paper towels 14. Once the sauce is ready, adjust the salt 15.
Place the escalopes back into the pan 16, cover them with the sauce 17 and distribute the mozzarella slices over the meat 18.
Add the dried oregano 19, close with the lid 20 and continue cooking for 2 minutes, just enough time to melt the mozzarella 21.
Plate 22 and garnish with a few basil leaves 23. Your veal escalopes pizzaiola style are ready to be enjoyed 24!