Piccatine al Pomodoro (Veal Piccata with Tomato Sauce)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (fesa di vitello) | 550g |
| Canned peeled tomatoes | 400g |
| Garlic | 1 clove |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh basil | 10 leaves |
| Butter | 20g |
| Fresh parsley | To taste |
| Cooked ham (prosciutto cotto) | 120g |
| Mozzarella cheese | 160g |
Instructions:
-
Prepare the Veal
Start by cutting the veal into 4 thin slices, making sure each slice is about the same thickness. Wrap each piece of veal in parchment paper and gently pound with a meat tenderizer to thin them further. This will give you tender, delicate slices of meat for your piccatine. -
-
Cook the Tomato Sauce
In a large skillet, heat some oil over medium heat. Add a clove of garlic, slightly crushed, and sauté for a few minutes until fragrant. Then, add the canned peeled tomatoes, breaking them down with a spoon. Season the sauce with salt and pepper, and toss in about 4-5 fresh basil leaves for a burst of flavor. Let it simmer gently for about 5 minutes to develop the sauce’s richness. -
Cook the Veal
In a separate pan, melt the butter with a splash of oil over medium heat. Once hot, add the veal slices, ensuring that each piece is well-seasoned with salt. Cook the veal for about 2-3 minutes on each side, ensuring it’s golden brown and cooked through but still tender. -
Assemble the Dish
Preheat your oven’s grill setting. Take a baking dish (approximately 30×20 cm) and spread 1-2 tablespoons of the prepared tomato sauce at the bottom. Then, layer the cooked veal slices on top, making sure they’re well-covered by the sauce. -
Add the Toppings
Lay the cooked ham slices on top of the veal. Slice the mozzarella cheese and evenly distribute it over the meat. Chop the fresh parsley and sprinkle it over the top, along with the remaining basil leaves for an aromatic finish. -
Grill in the Oven
Place the baking dish under the grill in your preheated oven for about 5-10 minutes, or until the mozzarella melts beautifully and the dish is bubbling. -
Serve
Remove from the oven and allow the veal piccata to rest for a couple of minutes. Serve hot, garnished with a few extra basil leaves if desired.
Notes:
- This dish pairs wonderfully with a side of roasted vegetables, mashed potatoes, or a light salad.
- For an extra creamy touch, you can add a dash of cream to the tomato sauce before cooking it.
- Be sure to slice the mozzarella ahead of time so it melts evenly without releasing too much water during cooking.
Enjoy your Piccatine al Pomodoro – a mouthwatering dish that combines tender veal with a rich tomato sauce, melted mozzarella, and aromatic herbs!
