the recipe of the second course of meat with veal
Scallops alla pizzaiola are a dish that mothers and grandmothers often cook for their children and grandchildren. Today the time has come to discover all the steps of the recipe.
The origin of scallops alla pizzaiola, a dish that is often present on Italian tables, is uncertain, even if it would seem of Neapolitan birth. Many variations have been created on the basis of this recipe, but there is only one original recipe, and it involves placing a slice of mozzarella on each escalope.
Curious and hungry? Let’s see the easy recipe of the second course of meat!
How to prepare escalopes alla pizzaiola
- Take the slices of veal and, if too thick, beat them with a meat mallet and then flour them.
- Melt the butter in a pan, then put the slices and brown them on both sidesalso adding a pinch of salt and pepper.
- Once ready, remove the escalopes from the pan and place them on a plate, keeping them warm by covering them with a sheet of aluminum foil.
- Pour a cup of white wine into the pan and let it evaporate, then add the tomato puree, salt and add the washed and chopped basil leaves and let it cook for 10-15 minutes low flame.
- While the sauce is cooking, cut the mozzarella into slices and swab well to dry the serum as much as possible.
- When the sauce has thickened slightly, put the meat back in the pan and cover it with the sauce.
- Place the slices of mozzarella and oregano on top of the meat, cover with the lid and cook over low heat until the cheese melts and plated.
With so much goodness you need an adequate side dish, you can accompany the scallops with very sweet soaked peppers.
You can keep the scallops alla pizzaiola in the fridge, in an airtight container, for about 2 days.
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