Veal alla Pizzaiola | Tender, Saucy & Melty with Cheese

This Neapolitan classic is all about simplicity and flavour. Thin slices of veal are simmered in a rich tomato sauce, topped with gooey mozzarella, and finished under the grill. A comforting, saucy dish perfect with crusty bread or a fresh salad on the side.

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About This Dish

Veal alla Pizzaiola comes straight from Napoli, where simple ingredients meet big flavours. Traditionally made with thin veal slices cooked in a garlicky tomato sauce, it’s finished with mozzarella and fresh basil for that unmistakable Italian aroma. Quick, comforting, and perfect for any night of the week.

Ingredients (Serves 3)

Veal (thin slices):	400 g (14 oz)
Passata:	750 ml (3 cups)
Cherry Tomatoes:	5, halved
Mozzarella:	To taste, for melting
Fresh Basil:	A few leaves
Olive Oil:	2 tbsp (30 ml)
Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: Sauté garlic and cherry tomatoes in olive oil until fragrant.
Step 2: Add passata and salt, then simmer for 7–10 minutes to thicken slightly.
Step 3: Pound the veal slices thin, then add to the sauce.
Step 4: Cook for about 2 minutes per side until tender.
Step 5: Transfer veal to an ovenproof dish, spoon sauce over, and top with mozzarella.
Step 6: Grill or broil until cheese melts and bubbles. Finish with basil and serve hot.

Tucci’s Tips

If veal isn’t available, use thin chicken breast or pork cutlets instead.

Add a pinch of oregano for a traditional “pizzaiola” flavour.

Serve with mashed potatoes or toasted ciabatta to soak up the sauce.

Variations

Spicy Pizzaiola: Add a small chili or pinch of red pepper flakes for heat.
Cheesy Upgrade: Mix mozzarella with provolone or scamorza for extra meltiness.
Capers & Olives: Stir them into the sauce for a tangy Mediterranean touch.

Did You Know?

Historical Fact: “Pizzaiola” means “pizza-style,” referring to the tomato, garlic, and basil flavours typical of Neapolitan pizza. This dish brings those same tastes to tender veal slices.

Fun Fact: In old trattorias, leftover pizza sauce was often reused to flavour thin cuts of meat — that’s how Veal alla Pizzaiola was born!

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven, adding a spoon of water to loosen the sauce.

Can it be frozen? Yes — freeze for up to 2 months. Defrost overnight and reheat gently to preserve tenderness.

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