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Cooking + Entertaining

Scallops alla pizzaiola: the recipe for the second dish, racy and tasty

Scallops alla pizzaiola: the recipe for the second dish, racy and tasty

The scallops with pizzaiola I’m a according to easy to prepare and rich in taste: it is tender slices of veal floured, browned in a pan with butter and then wrapped in a tasty tomato sauce scented with basil and oregano. The final addition of the mozzarella, which will melt with the heat, will make the dish irresistibly stringy. A simple recipe and inviting, perfect for any family lunch or dinner: just accompany the escalopes with a side of seasonal vegetables and a few slices of bread to get a complete, satiating meal that will also appeal to children.

Instead of mozzarella, you can use the provolone, smoked cheese or another stretched curd cheese of your taste. As an alternative to veal slices, however, you can choose pork loin, chicken or turkey: the important thing is that the slices of meat are thin and uniform in thickness. For the preparation of the sauce, you can use the passed, peeled tomatoes or fresh cherry tomatoes, to be simply cut in half without, so as to keep the flavor intact. To taste, you can add to the gravy capers desalted e Taggiasca olivesfor a very intense Mediterranean taste.

Find out how to make them by following the step by step procedure and advice. Try also the escalopes in white wine and the pizzaiola rolls, just as quick and appetizing.

How to prepare the pizzaiola escalopes

Beat the slices of meat by covering them with cling film or placing them between two sheets of parchment paper 1: in this way the meat will be more tender and thin.

Make firm movements from the center outwards 2.

The slices must be thin and uniform 3.

Pass the veal slices in the flour on both sides, exerting light pressure 4.

In a pan, melt the butter cut into pieces and add the salt and pepper. Place the slices in the pan 5.

Brown the slices of meat on both sides by turning them with tongs 6.

Once cooked, remove them from the pan and keep them warm 7.

In the same pan pour the white wine 8 and make it fade.

Add the tomato puree 9.

Perfume with fresh basil (10).

Simmer for 10 minutes by covering the pan with a lid. As soon as the sauce is ready, place the scallops in the pan 11.

Make sure that the scallops are covered with the sauce 12.

Turn them over to the opposite side as well 13.

Add the mozzarella 14.

Perfume with oregano and continue cooking for about 2 minutes, or at least until the mozzarella has melted 15.

The scallops alla pizzaiola are ready to be enjoyed hot 16.

Plate up and serve 17.


You can keep the escalopes alla pizzaiola in the refrigerator for 2 days inside an airtight container. Before serving, we recommend that you heat them in a pan or microwave.

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