VEAL PIZZAIOLA
Steps:
- 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.
VEAL WITH PIZZA TOPPING
This is based on a recipe from The Australian Women's Weekly Brunches & Lunches cookbook. I originally posted it for ZWT5 without trying it first. I've since tried it and believe it was missing something, so I added the pizza sauce as a layer underneath the original layers. Also, I used olive oil and found that 1/4 cup was not enough as the first batch of eggplant slices absorbed all oil in pan! I've revised the directions below to add the oil to the pan in batches along with the eggplant slices.
Provided by mersaydees
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant into 1cm slices.
- In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
- Dredge veal in flour and Italian seasonings, shaking off excess.
- Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
- Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
- Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.
BEEF OR VEAL ALLA PIZZAIOLA
This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven.
Provided by Dee514
Categories Veal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat the bottom of a large pan with olive oil.
- Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
- Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
- Place the meat on top of this mixture.
- Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
- Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
- Add the green peppers to the pan for the last 15 minutes of cooking time.
- To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
- Serve with potatoes or rice and a green salad.
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