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Carne alla Pizzaiola (Meat in Pizza Style)

Servings: 4
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Ingredients
  

  • 1lb (450 g) veal steaks
  • 2 tbsp (30 ml) olive oil
  • 2 garlic cloves
  • 14 oz (400 g) plum tomatoes
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 basil sprig (optional)

Instructions
 

  • Prepare the veal steaks
    Place the 1 lb (450 g) veal steaks on a cutting board and, if needed, gently pound them with a meat mallet to even thickness. Season both sides with salt and freshly ground black pepper, then leave them in the fridge for a few hours to rest and allow the salt to penetrate, enhancing flavour and tenderness. Before cooking, bring the veal to room temperature — this helps ensure even, uniform cooking and keeps the meat juicy.
  • Cook the tomato sauce
    First, mince the 2 garlic cloves finely. In a large skillet, heat 2 tbsp (30ml) olive oil over medium heat. Add the minced garlic and let it sizzle gently until fragrant, taking care not to burn it. Add 14 oz (400 g) canned plum tomatoes to the skillet. Crush the tomatoes by hand, then season with 1 tsp dried oregano and a pinch of salt and black pepper. Let the sauce simmer over low heat for 10–15 minutes, stirring occasionally, until it thickens slightly.
  • Cook the veal steaks
    Slide the veal steaks into the simmering sauce and coat them evenly. Cook each side for 1–2 minutes — just enough for the meat to absorb the sauce and remain tender. Avoid overcooking, as thin steaks can become tough quickly.
  • Serve
    Serve the veal steaks hot, spooning the sauce over them, and finish with a sprinkle of dried oregano and a fresh basil sprig for a fragrant touch.