Veal Cutlets Pizza Atyle

Carne Alla Pizzaiola

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

1 (28-ounce) can peeled Italian tomaties
4 teaspoons oliove oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
10 fresh basil leaves
1/4 teaspoon oregano
1/2 chicken bouillon cube, crumbled
1 1/2 pounds veal slices, pounded this
1/4 teaspoon salt
1/4 teaspoon pepper
Serves 4
Printable Version
Put the tomatoes into a bowl and break them up into small pieces. Pour the olive oil into a large saute pan on medium-high heat and cook the garlic and red peppper flakes until the garlic just starts to brown, about 3 minutes. Add the broken tomatoes with their juices, the basil, oregano, and bouillon cube and cook for 10 minutes. Sprinkle the meat with the salt and pepper, add to the sauce and cook for 5 minurtes. Be careful not to overcook the meat; watch carefully for the color change to indicate the meat is ready.
©2013 Nick Stellino Productions