Scaloppine alla pizzaiola recipe. Meat, tomato, and oregano.

This beloved and tasty main dish will save you in every situation

It’s young, traditional, tasty, easy, fast…What more could you want?

A dish accessible to everyone, with this procedure the meat remains very tender, and with the sauce, you can also dress penne pasta or as recommended below for a super sandwich! When I cooked at the school canteen, it was one of the most appreciated main courses. Great for a succulent sandwich, a flavorful dinner.

Everyone will ask you for the recipe

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

8 slices beef (For scaloppine)
14 oz tomato sauce (Or canned tomatoes)
as needed flour (To coat the meat)
as needed olive oil (For frying and for the sauce)
1 tbsp dried oregano
2 cloves garlic
1 chili pepper (Recommended)
as needed salt

Tools

Frying pan
Casserole

Steps

First, sauté garlic and chili pepper in a little oil, do not burn it, otherwise it becomes bitter
Add the tomato sauce and oregano. Keep on low heat and cover.
Coat the scallops in flour on both sides…
And fry them in hot oil, first on one side and then the other. As they are ready, place them on paper to drain excess fat
If they don’t cook well, don’t worry, a light browning is needed, otherwise the meat becomes tougher.
After finishing, transfer the scaloppine to the sauce, and complete the cooking by adjusting the salt.
A prolonged cooking is not necessary, but if you have time, leave them a few more minutes on low heat.
The very fragrant sauce, especially if at the end you add another clove of raw, chopped garlic and a teaspoon of oregano. Mopping up the sauce with bread is mandatory!