The veal slices pizzaiola style is another simple second course to prepare, full of flavor thanks to the sauce in which we can do the “scarpetta” just as we mentioned for the meatballs in sauce.
Preparing veal slices pizzaiola is very quick; it is a second course that solves many impromptu dinners because it truly takes just a few minutes to make and the cooking does not exceed 15 minutes.
It is a light second course based on meat, tomato sauce, garlic, and oil. It all cooks together so it doesn’t require sautéing, and the addition of oil should be very minimal; if you’re on a diet, you can even skip adding it.
This dish always brings back childhood memories because my mom often prepared veal slices pizzaiola style because accompanied by good bread and with a simple side dish, dinner was ready in a few minutes and made the whole family happy.
For those always in a hurry who do not want to give up a good home-cooked meal, I also remind you
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 422.69 (Kcal)
- Carbohydrates 7.87 (g) of which sugars 0.04 (g)
- Proteins 20.43 (g)
- Fat 35.20 (g) of which saturated 13.87 (g)of which unsaturated 13.48 (g)
- Fibers 1.65 (g)
- Sodium 675.94 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.01 lbs beef slices (or scottona)
- 1 package tomato pulp (400g)
- 0.42 cups water
- to taste salt
- to taste chili pepper
- to taste oregano
- 2 cloves garlic (medium or 1 large)
- 1 tbsp extra virgin olive oil
Tools
To prepare veal slices pizzaiola style, no special tools are needed, just a good non-stick pan that allows us to use as little fat as possible.
- 1 Pan 11 inches in diameter
Preparation
The preparation of veal slices pizzaiola style is very quick and simple, requiring only one step.
Take the non-stick pan and put the slices inside, the tomato pulp, the water with which I recommend rinsing the tomato jar to recover all the pulp. Add the salt, chili pepper, garlic, oregano, and finally the oil. Cover with a lid that perfectly closes the pan and put it on medium heat, it should be a lively flame. Wait about 7/8 minutes, then turn the slices, lower the heat slightly, and finish cooking. It could even take just 10′, but do not exceed 15′ because there should remain a good sauce for bread dipping.
If by chance you have set the heat too high or maybe the lid didn’t close well and you see that the sauce has dried too much before the cooking is finished, I recommend adding a bit of water and not more oil, but if you follow the cooking, the doses indicated before will be perfect for obtaining excellent slices.
NOTES
Veal slices pizzaiola style keep well in the fridge covered for a couple of days, so besides being a very quick dish to prepare, it also allows you to prepare it in advance and maybe leave it ready for the kids to return from school. However, I do not recommend consuming them cold; always heat them in a pan or microwave.
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Frequently Asked Questions
Can I use another type of meat?
Certainly, you can also make other meats pizzaiola style. As it’s a recipe rich in flavor given by garlic, chili pepper, and oregano, I recommend a strong meat like beef or scottona, but you can easily use veal.
Can fresh tomatoes be used?
Certainly, with fresh tomatoes, especially in summer, they become even tastier. In this case, however, increase the amount of water for cooking.
