Recipe Scaloppine alla pizzaiola di of 02-06-2016 [Updated on 06-06-2016]
Scallops alla pizzaiola are a second dish that makes my mouth water when I look at them. It's about tender veal escalopes seasoned with a tomato sauce and covered with a layer of stringy provolone, impossible to resist! The recipe is very simple but in my house it is very popular, it is prepared with few ingredients and in a short time and welcomes everyone's taste, among other things with green, white and red it is also themed with today's day :)
I don't put oregano in the sauce because I don't digest it, but for some Escalope with pizzaiola original, I suggest it. Today the long bridge begins, 4 whole days to spend with my loves, without commitments or work, it doesn't seem true to me. I woke up very early, speck said good morning with her wet nose attached to my face, forced me to get up to feed her, so I started my day by preparing breakfast and hanging out the first laundry;) do not get overwhelmed by the commitments of the house, the only solution is to wake up sleepers and go out, now I see what I can organize. A dock and good day.
How to make scallops alla pizzaiola
If necessary beat the slices of meat with a meat mallet to make them more tender and thin, then flour them well.
Melt the butter in a pan, then arrange the slices without crossing them and brown them quickly over high heat on both sides.
Remove the slices and keep them warm. Add the garlic to the same pan, then the tomatoes, mash them with a fork, add salt and let them flavor and reduce for a few minutes over medium-low heat.
Finally put the slices back into the pan, sauté them with the sauce for a minute to flavor them on both sides, then add the basil, season with salt, arrange a thin slice of provolone on each slice of meat and cover with the lid, so as to melt the cheese.
Once the cheese has melted, add a basil leaf and your scallops alla pizzaiola are ready to be brought to the table.