Scallopa Al Pizzaiolo

Recipe Ingredients

6 tablespoons	90ml	Flour
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
1 lb	454g / 16oz	Veal loin - cut into 4 pieces, 1/2-inch thick
4 tablespoons	60ml	Virgin olive oil
2 cups	474ml	Basic tomato sauce - see * note
1/2 lb	227g / 8oz	Fresh mozzarella - cut into 8 rounds of 2 inches each
1 cup	40g / 1.4oz	Fresh oregano leaves - stems removed

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

In a shallow bowl, mix flour with salt and freshly-ground black pepper. Dredge veal pieces in flour mixture and set aside.

In a 12- to 14-inch saute pan, heat olive oil over medium-high heat until just smoking. Shake excess flour from veal and place pieces in pan. Cook until golden-brown on one side, about 5 to 6 minutes. Turn and continue cooking until golden-brown, about 4 to 5 minutes. Remove veal pieces and pour out oil.

Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits. Add Basic Tomato Sauce and bring to a boil. Replace veal in pan and coat with sauce. Place 2 pieces of fresh mozzarella over each piece of veal and place pan in a preheated 350 degree oven for 6 to 8 minutes, or until cheese is melted.

Remove pan from oven. Place veal on platter, surround with sauce, sprinkle with fresh oregano and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5711)

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