Veal Pizzaiola

By dyannucci

Scaloppine di Vitello alla Pizzaiola

Ingredients

• 4 to 6 veal medallions
• 2 Tbsp cherry tomatoes, diced
• 2 tsp garlic, minced
• Pinch crushed red pepper
• 1/4 cup white wine
• 1 cup fresh tomato sauce
• 1 Tbsp pitted black olives Kalamato
• 1 tsp capers
• Pinch of basil chiffonade
• Pinch chopped parsley
• Salt and pepper
• Grapeseed oil for sauteing
• Flour for dusting
• Mozzarella slices for topping
• - optional

Details

Servings 4

Preparation

Step 1

In a large saute pan, heat the grapeseed oil over medium high
heat. To make the veal scaloppine pound with a meat
tenderizer until thin. Then, lightly dust veal scaloppine in flour
and shake off excess.
Place the veal medallions in the saute pan and sear on both
sides until golden brown for approximately 30 seconds per
side. Season with salt and pepper. Stir in the minced garlic and
crushed red pepper. Add the white wine and stir to deglaze the
pan. Stir in the cherry tomatoes and tomato sauce and simmer
for approximately one minute. Add the black olives and capers
and continue to simmer for an additional minute.
If desired, top the veal scaloppine with slices of fresh
mozzarella. Sprinkle with the basil chiffonade and chopped
parsley. Serve immediately.