Veal Pizzaiola

By á-170456

Ingredients

• 2 thin slices veal - (leg cut)
• 1/4 cup olive oil plus
• 2 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 3 garlic cloves crushed, chopped fine
• 1 1/2 pounds tomatoes skinned, chopped
• 1 sprig fresh oregano (or 1/2 tspn dried oregano)
• 2 teaspoons Worcestershire sauce
• 2 thin slices mozzarella cheese
• 1 tablespoon finely-chopped parsley
• Freshly-grated Parmesan cheese as needed

Details

Servings 2

Preparation

Step 1

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.

This recipe yields 2 servings.