In a large bowl, toss the diced tomatoes, garlic, oregano, rosemary, thyme and salt together with olive oil. Set aside.


Season the veal cutlets with salt and pepper as desired. Set the pieces down on a baking sheet lined with aluminum foil and top each with a generous amount of dressed tomato.


Roast the veal cutlets in an oven preheated to 375˚F for 75 minutes. Once the fat has rendered and the sauce absorbed, plate and serve with a fresh green salad. 


SERVES 4

PIZZAIOLA

Pizza-Style Veal


  • 27 ounces (1 can) peeled tomatoes, diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 cup olive oil
  • 8 veal leg cutlets, 21 ounces (600 g) total
  • Salt and pepper to taste



MSQUARED

Cooking