MainsVeal Pizzaiola, The Authentic Italian RecipeVeal Pizzaiola is an Italian dish consisting of veal cutlets cooked in a tomato sauce flavored with oregano, garlic, and other herbs and spices. ★ ★ ★ ★ ★ × 4 / 5 You need to enable JavaScript to voteDifficulty EasyPreparation 15 minutesCooking 15 minutesServings for 4 people Send × Facebook Twitter Email Pinterest Save PrintThe 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 for 4 people6 Veal Cutlets500 g of Crushed Tomatoes100 g of Mozzarellaa clove of Garlicto taste of Sageto taste of Rosemaryto taste of Basilto taste of Butterto taste of Extra Virgin Olive Oilto taste of Table Saltto taste of Black PepperCopy Ingredients ListOpen in AppMethodDownload our <b>APP</b> with exclusive content and <b>LESS ADS!</b> <span style="color: var(--cdr-green);"><b>Click here and GET IT FREE</b>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! Finally, remember to download our App with exclusive content and fewer ads!Variations and AlternativesIf you are looking for a slightly stronger and less neutral flavor, you can replace the mozzarella with excellent Provola or Scamorza cheese, perhaps smoked if you like. If you prefer, you can also use slices of loin in place of veal, thus making perfect and delicious Pizzaiola Pork Scallops.StorageVeal Pizzaiola can be stored in the refrigerator for 1-2 days. We do not recommend freezing them.Comments Cancel reply Leave a comment