Recipe

Spicy veal pizzaiola

Veal pizzaiola is, roughly translated, veal served pizza style, in other words topped with a tasty tomato sauce, herbs and, sometimes, cheese. This spicy veal pizzaiola recipe uses veal cutlets rather than the more commonly used schnitzel cuts.

Jun 30, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Spicy veal pizzaiola
  • 2 teaspoon olive oil
  • 2 clove garlic, crushed
  • 4 slice pancetta (60g), chopped finely
  • 1/4 cup (60ml) dry white wine
  • 700 gram bottled tomato pasta sauce
  • 1 teaspoon dried chilli flakes
  • 4 x 170g veal cutlets
  • 75 gram baby spinach leaves

Method

Spicy veal pizzaiola
  • 1
    Heat oil in large saucepan; cook garlic and pancetta, stirring, about 5 minutes. Add wine; cook, stirring, until wine is reduced by half. Add sauce and chilli; simmer, uncovered, about 15 minutes or until sauce thickens
  • 2
    Meanwhile, preheat grill
  • 3
    Cook veal, under hot grill, turning once, until cooked as desired
  • 4
    Remove sauce from heat; stir in spinach. Serve veal topped with sauce, accompanied with pasta, if desired

Notes

the pizzaiola sauce recipe makes enough to accompany 375g of the cooked pasta of your choice, or you can cover and reserve it in the fridge for use within three days

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