Carne alla pizzaiola
2 servings
20 minutes
Carne alla pizzaiola is a dish of Italian cuisine that embodies simplicity and a passion for rich flavors. Its roots trace back to Naples, where it became a symbol of home cooking. Tender veal fillet, coated in a crispy breading, is fried to a golden crust and then baked with juicy tomatoes, aromatic oregano, and melted cheese. The result is a harmony of textures: crispy crust, juicy meat, and gooey cheese. This dish pairs wonderfully with a glass of red wine and crusty bread, creating the atmosphere of a cozy Italian dinner.
1
In a plate, we beat the egg. We place the tomatoes in a separate plate and lightly mash them with a fork. We sprinkle breadcrumbs on the dish.
- Chicken egg: 1 piece
- Canned tomatoes: 1 jar
- Breadcrumbs: 3 tablespoons
2
Place a couple of pieces of butter in a heated pan.
- Butter: 2 tablespoons
3
Dip the meat in egg and coat it on all sides. Transfer the meat to breadcrumbs and coat it on all sides as well. Place the breaded meat in a pan and fry for 2-3 minutes on each side.
- Veal fillet: 500 g
- Chicken egg: 1 piece
- Breadcrumbs: 3 tablespoons
4
Slightly browning one side to a golden color, we flip the meat and fry the other side.
5
Place the meat on a small baking tray lined with parchment paper.
- Veal fillet: 500 g
6
Place a slice of cheese on top, add tomatoes, and sprinkle with oregano. Send to a preheated oven at 180 °C. Cook for 4-6 minutes.
- Cheese: 100 g
- Canned tomatoes: 1 jar
- Dried oregano: to taste