Veal Chops Pizzaiolo

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1		Spanish onion - cut into 1/4" dice
2 tablespoons	30ml	Dried oregano
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/4 cup	59ml	Water
4		Loin or rib veal chops - (abt 3/4 lb ea)
1 lb	454g / 16oz	Fresh mozzarella
8		Fresh basil leaves

Recipe Instructions

Preheat broiler to 500 degrees.

In a 2- to 3-quart saucepan, heat 4 tablespoons of the oil until smoking. Add the onion and oregano and cook 7 to 9 minutes, until the onion is soft and light golden brown. Add Basic Tomato Sauce and 1/4 cup water, and bring to a boil. Reduce heat, simmer 10 minutes and set aside just off of the burner to keep warm.

Season the veal chops with salt and pepper, saute in remaining 2 tablespoons of olive oil until light golden brown. Turn and cook on other side to desired doneness, about 7 to 9 minutes for medium-rare.

Spoon 3 to 4 tablespoons of the warm tomato sauce over each chop, leaving the bone exposed. Grate the mozzarella on the widest part of the cheese grater and sprinkle over the chops. Place the cookie sheet with the chops under the broiler and cook until cheese is bubbling and golden brown, about 2 to 3 minutes.

Remove from the broiler to the platter, tear the basil leaves and sprinkle over the chops and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A01) - from the TV FOOD NETWORK

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