Veal alla pizzaiola 

Let's prepare together the veal alla pizzaiola, but without the mozzarella to get a cheap, and tasty second course. The process is very easy and fast, to create the veal I used very lean slices of veal; Alternatively you can choose white meats such as chicken breast, turkey or pork. The slices of meat after being beaten to have them thin to taste, just flour and brown them to finish, finally, in the tomato sauce scented with oregano, chopped basil and capers. The veal pizzaiola will be tender and tasty and then, trust me, the final thing is certainly to savor all the goodness of this simple dish.

The veal alla pizzaiola is born from the meeting of two tasty second courses: the pizzaiola with its slices of meat cooked in tomato and flavored with parsley and oregano and the veal made with floured and browned slices of meat in a pan. The result makes your mouth water just looking at it: tender veal in white wine wrapped in a tasty tomato sauce flavored with basil and oregano! No more double preparations, to satisfy all tastes brought to the table veal alla pizzaiola! And if you love this condiment, prepare the bread for the ''scarpetta'' and dip it in the soft and tasty sauce.

Undecided about what to prepare for dinner? I offer you the veal pizzaiola, a dish born from two recipes, namely the pizzaiola, meat cooked in tomato and flavored with parsley and oregano and scallops, floured meat and browned in a pan with butter. The result is simply excellent and makes you hungry just looking at the finished dish, which is very tender and tasty. The veal pizzaiola is certainly an excellent alternative to make all guests agree. 

Find out how to prepare them with me!

Ingredients 

8 slices of veal

2 cloves of garlic

400 g, thick tomato puree or chopped pulp as you prefer

2 tablespoons pickled capers

1 tablespoon freshly chopped basil 

salt and pepper

2 tablespoons extra virgin olive oil

white flour to taste

50 ml vegetable broth

Procedure

Wash the slices of meat quickly then dab them gracefully using kitchen paper. Lightly flour them by shaking the excess. In a pan heat the oil, add the peeled garlic cloves and when they are golden remove them by adding the slices of meat. Let them brown on both sides over high heat then transfer them between two plates and keep them warm. In the same pan pour the tomato sauce, capers (rinsed), basil and oregano, salt and pepper then add the boiling broth and cook the sauce for about 20 minutes, with the lid over low heat. When cooked, add the slices; Let them flavor for about 10 minutes and then serve hot with an accompanying side dish to taste. 

Believe me, the dish will be perfect.

PRESERVATION

It is advisable to consume the veal alla pizzaiola immediately, you can keep them in the refrigerator for a couple of days at most covered with film. You can freeze the preparation if you have used fresh, unthawed ingredients.

ADVICE

Veal can be replaced with turkey, beef, chicken or pork.