Name: Veal Pizzaiola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 2 tablespoons olive oil; 6 ounces veal scallopini (thin round or oval slice of veal); 1 1/2 teaspoons butter; 4 garlic cloves, chopped; 6 ounces chopped tomatoes; 1/4 teaspoon oregano; 1 pinch salt & pepper; 1/3 cup white wine; chopped parsley, for garnish

4

Recipe by winkki

4

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.

Ready In:: 30mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

2 tablespoons olive oil
6 ounces veal scallopini (thin round or oval slice of veal)
1 ¹⁄₂ teaspoons butter
4 garlic cloves, chopped
6 ounces chopped tomatoes
¹⁄₄ teaspoon oregano
1 pinch salt & pepper
¹⁄₃ cup white wine
chopped parsley, for garnish

directions

Heat oil in saute pan.
Saute veal very quickly until seared on both sides.
Drain oil, leave veal in pan.
Add butter and garlic, saute 30 sec.
Add remaining ingredients; simmer until sauce reaches desired consistency.
(If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@winkki

Contributor

@winkki

Contributor

"From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by sour_girl_2697

11/28/2008

It was good but there was something missing.. I used a can of diced tomatoes and even put some sugar while it was reducing but the sauce was very bitter. It was good but not great.

Reply
review by Oolala

5/27/2008

I liked this a lot and so did my older son. I think I will need to tenderize the veal next time because some pieces were tough. My younger son didn't really try it once he found it was so tough. For the chopped tomatoes, I used a 14 oz. can of diced tomatoes and added the liquid with it. To reduce it, I added some cornstarch to speed things up. I loved the smell of the garlic while this was cooking!

Reply
review by Wendys Kitchen

8/8/2005

I made this for my daughter - who polished it off in no time. I would not however put in as much garlic next time - for one person I think 1 clove garlic is enough - 2 maximum. Otherwise great easy recipe. Served with rice and grilled asparagus.

Reply
review by DaniCook Cookitall

7/8/2005

So good I forgot to take a picture. Fast and Simple yet very good. I did not had enough wine so I put half porto half white wine. I used fresh BIO veal. HUM HUm HUM !

Reply
creation by winkki

12/11/2003

From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.