Vitello Piccante Alla Mozzarella Recipe
Veal Scalloppine sautéed in a spicy Tomato Sauce, Garlic, and Herbs topped with melted fresh Mozzarella. Served with sautéed Spinach.
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Ingredients
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Main Ingredients
For Sautéed Spinach
Method
Cooking Veal
Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the canned diced tomatoes, red chili flakes, salt, and black pepper. Bring to a simmer.
Cook the Veal
Season the veal scalloppine with salt and pepper. In a separate skillet, heat some olive oil over medium-high heat. Sauté the veal for about 2-3 minutes on each side until browned and cooked through. Add the cooked veal to the tomato sauce and let simmer for an additional 5 minutes.
Add Mozzarella
Tear the fresh mozzarella into pieces and place them on top of the veal and sauce mixture. Cover the skillet with a lid and let it cook for 2-3 minutes until the cheese is melted.
Cooking Spinach
Sauté Spinach
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the fresh spinach and sauté until wilted. Season with salt to taste.
Serving
Plate the Dish
Serve the veal piccante topped with melted mozzarella alongside the sautéed spinach. Garnish with fresh basil if desired.
