Vitello Pizzaiola Recipes

VITELLO PIZZAIOLA

Steps:

• Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
• Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
• Add the garlic and cook for 4-6 mins or until sauce thickens.
• Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
• Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking.
• Transfer to plates, top with cheese, tomato sauce and remaining basil.

VEAL PIZZAIOLA

Steps:

• Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.