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How to Make Veal Pizzaiola

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.

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Vanessa Vickery
Course Main, Secondi
Cuisine Italian
Servings 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
  • 1/2 teaspoon thyme
  • Salt and pepper to taste


  • Add oil to a large fry pan on medium heat.
  • 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.
  • Remove veal from the fry pan, place on a plate and cover with foil.
  • Cook sauce for approximately 5-10 minutes until the sauce has thickened.
  • Serve veal with sauce on top and with your favourite vegetables.


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