The recipe is typical of all of southern Italy, even though it is originally from Naples.
It is a quick and easy recipe, and I have always loved it since I was a child because it allows you to clean the plate with a piece of bread and therefore makes it, at least for me, a unique dish.
Tender Beef Pizzaiola Style
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 slices of tender beef escalope
- 1 clove of garlic
- 1 (14 oz) can of peeled tomatoes
- Extra virgin olive oil to taste
- 1 bunch of fresh oregano
- Salt and pepper to taste
- Instructions
- Beat the slices of veal with the meat tenderizer until they become very thin.
- In a large pan with a little oil and garlic, cook the peeled tomatoes for about ten minutes.
- Add the oregano and the escalopes and cook for three to four minutes for each side.
- Salt and pepper.
Tips to ensure the success of the dish:
- Always use the meat tenderizer; it serves to make the meat tender. Place the meat between two pieces of waxed paper before using the meat tenderizer.
- Use good quality peeled tomatoes and possibly fresh oregano.
- Season with salt and pepper at the end of cooking.
