Vitello Alla Pizzaiola Recipe
Recipe information
Make Vitello Alla Pizzaiola in just 30m. Veal scaloppini, cured olives, & oregano in fresh tomato sauce over spaghetti
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Ingredients
Main Ingredients
Cooking Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped fresh tomatoes, oregano, salt, and pepper. Simmer for about 10 minutes until the tomatoes break down into a sauce.
3. Cook the Veal
In another pan, heat a little olive oil over medium-high heat. Season the veal scaloppini with salt and pepper. Cook for about 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.
4. Combine
Once the tomato sauce has thickened, stir in the sliced olives. Add the veal back into the sauce and let it simmer for another 2-3 minutes to combine the flavors.
5. Serve
Plate the spaghetti and top with the veal and sauce. Sprinkle with grated Parmesan cheese and serve hot.
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