Veal Scaloppine alla Pizzaiola

Veal scaloppine alla pizzaiola is a tasty dish that combines the tenderness of the meat with the intense flavors of tomato and aromatic herbs. It is an easy recipe to make and highly appreciated in Italian cuisine. Here’s how to prepare this delicious dish:

Ingredients

• 4 veal slices (scaloppine)
• 400 g peeled tomatoes or tomato passata
• 1 garlic clove
• Dried oregano to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Black olives (optional)
• Capers (optional)
• Mozzarella or fiordilatte sliced (optional for a richer version)

Preparation

1. Start by lightly pounding the veal slices between two sheets of plastic wrap to flatten them evenly without damaging them.
2. In a large skillet, heat a drizzle of extra virgin olive oil with a garlic clove. When the garlic is golden, remove it and place the scaloppine in the pan.
3. Brown the scaloppine for about 1 minute per side, then season with salt and pepper to taste.
4. Add the peeled tomatoes previously crushed or the tomato passata. If using peeled tomatoes, you may want to add a little water to obtain a more fluid sauce.
5. Sprinkle everything with dried oregano, add black olives and capers if you wish to give more depth of flavor.
6. Let cook for about 10-15 minutes over medium-low heat, adjusting salt if necessary.
7. If you choose to use mozzarella, at the end of cooking, turn off the heat and place the cheese slices on top of the scaloppine, put the lid on and let the residual heat melt the cheese.
8. Serve the scaloppine hot, perhaps with a side of steamed vegetables or a fresh salad.

Trivia

The term “pizzaiola” derives from the combination of tomato and oregano, which recalls the typical ingredients of pizza. According to tradition, this dish was born precisely to satisfy the desire for pizza when it was not possible to have a real pizza.