Veal escalopes pizzaiola style

Veal escalopes pizzaiola style Veal escalopes pizzaiola style, 10.0 out of 10 based on 1 rating

Serves 4

20 minutes


500g thin veal escalops
400g plum tomatoes
½ glass dry white wine
1 garlic clove finely sliced
2 tablespoons flour
1 teaspoon dried oregano
extra virgin oil
salt and pepper.


Pound the veal escalopes with a mallet to flatten them slightly.
Wash the tomatoes, using a sharp knife make shallow cross in the skin at the base and plunge in boiling water, leave for 1 min, drain, remove skin, deseed and dice.
Put in a sieve to let them drain.
Dust the escalopes with flour. Warm some olive oil in a frying pan and fry the escalopes for 3 to 4 mins on each side, until evenly drowned. Set side on a plate, season with salt and pepper and cover with plate.
Sautee the garlic in a frying pan. Add the wine and let it evaporate on a high flame.
Add the tomatoes, season with salt and pepper and simmer for about 6 mins.
Now add the oregano and wok for a further, 2 mins.
Remove pan from fire, cover with lid and leave for 5 mins, before serving with a good sprinkling of freshly ground black pepper, and a few basil leaves.

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