Veal Scaloppine alla Pizzaiola

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

Ingredients

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

Preparation

1. Begin by lightly beating the veal slices between two sheets of cling film to flatten them evenly without damaging them.
2. In a wide pan, heat some extra virgin olive oil with a clove of garlic. When the garlic is golden brown, remove it and place the scaloppine in the pan.
3. Brown the scaloppine for about 1 minute on each side, then season with salt and pepper to taste.
4. Add the previously crushed peeled tomatoes or tomato puree. If you’re using peeled tomatoes, you might want to add some water to get a more fluid sauce.
5. Sprinkle with dried oregano, add black olives and capers if you want to give more depth to the flavor.
6. Cook for about 10-15 minutes on medium-low heat, adjusting the salt if necessary.
7. If you choose to use the mozzarella, towards the end of cooking, turn off the heat and lay the cheese slices on 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.

Curiosity

The term “pizzaiola” comes from the combination of tomato and oregano, which are reminiscent of the typical ingredients of pizza. According to tradition, this dish was created to satisfy the craving for pizza when it was not possible to have a real pizza.