Veal Pizzaiola

Recipe Ingredients

2		Thin slices veal - (leg cut)
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves - crushed, chopped fin
1 1/2 lbs	681g / 24oz	Tomatoes - skinned, chopped
1 section		Fresh oregano
		= (or 1/2 tspn dried oregano)
2 teaspoons	10ml	Worcestershire sauce
2		Thin slices mozzarella cheese
1 tablespoon	15ml	Finely-chopped parsley
		Freshly-grated Parmesan cheese - as needed

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0043) - from the - TV FOOD NETWORK

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