Veal alla Pizzaiola from Cooking with Nonna
Veal alla Pizzaiola… so quick and yet so good. This is a version of the way my Mamma Angela makes it.
• 1 Lb Thinly sliced Veal (for Scallopini)
• 1 28 oz Can Crushed Tomatoes
• 1/2 Cup White Wine
• 3 Cloves Garlic sliced
• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Capers Fresh Chopped Parsley
1.) In a large sauté pan heat the oil on med-high heat and sauté the Garlic until golden.
2.) Add the Tomatoes and bring to a quick boil.
3.) Add the wine and reduce the heat to medium-low.
4.) Add the veal to the pan and cook in the tomato sauce about 5-7 minutes.
5.) Add the capers and cook another 2 minutes. Add the freshly chopped Parsley and serve.
Posted in 30 Minute Meals