How to Make Veal Pizzaiola

This veal pizzaiola is a much loved Italian winter dish. The rich sauce can be served on top of pasta and roasted vegetables.


Veal Pizzaiola is a meal that I grew eating as a kid. My mum would serve it with mashed potatoes and green vegetables. It was a family favourite then, and it is still a winner for the family today. My version is pretty similar to Mum’s one, though I prefer to serve it without the mashed potato – my favourite sides are sweet potato wedges and broccoli.

For another winter dish and also a family favourite, try a Tomato, Vegetable and Lentil Soup.

How to Make Veal Pizzaiola
A humble winter recipe made of tender veal that is served with a warm, spiced tomato sauce. Perfect for a hearty, simple meal.
Recipe Type: Main, Secondi
Cuisine: Italian
Serves: 3-4 servings
  • 600 gram (1.3 pounds) grass fed veal schnitzel steak (the pieces were really thin)
  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced
  • 1 tin organic crushed tomatoes
  • 1 tablespoon organic tomato paste
  • 2 teaspoons oregano
  • ½ teaspoon thyme
  • Salt and pepper to taste
  1. Add oil to a large fry pan on medium heat.
  2. Add veal, tomatoes, tomato paste, garlic, oregano, thyme, pepper, salt and chili flakes (in that order). Cook for approximately 10 minutes or until veal is browned.
  3. Remove veal from the fry pan, place on a plate and cover with foil.
  4. Cook sauce for approximately 5-10 minutes until the sauce has thickened.
  5. Serve veal with sauce on top and with your favourite vegetables.


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