Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 2 pounds (900 g) veal scallops
- 1 pound (450 g) drained canned, or fresh tomatoes
- 1/4 cup olive oil
- 2 cloves garlic
- Salt & pepper to taste
- 1/2 cup dry white wine
Ms. Francesconi goes on to observe that "the wine is optional, but adds flavor. The sauce should be thick and shiny, and is excellent over pasta, though in this case you should use more tomatoes."
As a variation, she suggests you begin by sautéing the garlic in the oil; when it has browned remove and discard it, and fry the cutlets, arranging them on a platter when they're done. Next, cook the tomatoes and the other ingredients in the skillet to make the sauce, adding the wine last, and when it has evaporated, return the meat to the pan to heat it through. Serve, with a nice white wine such as a Fiano, or a fruity red. A side dish? Broccoli rabe strascinati.
Yield: 4 servings Pizzaiola Cutlets, Carne alla Pizzaiola.