Veal Pizzaiola

A typical Neapolitan specialty
TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
YIELD: 2 servings


  • 2 thin slices of veal (Leg cut)
  • 1/4 cup olive oil, plus 2 tablespoons
  • Salt and black pepper
  • 3 garlic cloves, crushed and finely chopped
  • 1 1/2 pounds tomatoes, skinned and chopped
  • Sprig fresh oregano or 1/2 teaspoon dried
  • 2 teaspoons Worcestershire sauce
  • 2 thin slices mozzarella cheese
  • 1 tablespoon finely chopped parsley
  • Freshly grated Parmesan cheese
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      Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

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