Best Veal With Pizza Topping Recipes

Veal Pizzaiola image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 10

2 thin slices of veal (Leg cut)
1/4 cup olive oil, plus 2 tablespoons
Salt and black pepper
3 garlic cloves, crushed and finely chopped
1 1/2 pounds tomatoes, skinned and chopped
Sprig fresh oregano or 1/2 teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese

Steps:

Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

Veal With Pizza Topping image

Provided by mersaydees

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium eggplant
1/4 cup oil, divided, plus additional as needed (60ml)
4 boneless veal steaks
plain flour
Italian spices
20 g butter
1 onion, chopped
1 -2 cup pizza sauce
4 ounces mushrooms, drained
1 cup black olives, sliced
8 slices prosciutto
1 cup mozzarella cheese, grated (100g)

Steps:

Cut eggplant into 1cm slices.
In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
Dredge veal in flour and Italian seasonings, shaking off excess.
Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.

Beef or Veal alla Pizzaiola image

Provided by Dee514

Categories Veal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs beef round steak or 2 lbs veal chops, cut 1 1/2 inches thick
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, chopped
1 tablespoon chopped fresh Italian parsley, leaves only (the flat kind)
1 -2 teaspoon oregano
1 small onion, sliced (optional)
1/2-1 cup fresh small white button mushrooms (optional)
1/2-1 green pepper, seeded and cut into chunks (optional)
1 (20 ounce) can Italian plum tomatoes, unseasoned

Steps:

Coat the bottom of a large pan with olive oil.
Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
Place the meat on top of this mixture.
Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
Add the green peppers to the pan for the last 15 minutes of cooking time.
To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
Serve with potatoes or rice and a green salad.