VEAL CAPERS PIZZAIOLA

Veal Capers Pizzaiola is a simple and flavorful dish infused with the delicate aroma of oregano and fresh basil.

It’s a cherished childhood memory in many Italian households: economical, easy to prepare, and often served to children—though adults love it just as much (especially when they get to enjoy the classic “scarpetta,” mopping up the delicious sauce with bread!).

This is Nonna’s recipe for tender veal slices simmered in tomato sauce with capers—soft, aromatic, and utterly delicious.

Ingredients

• 4 tender veal cutlets (about 3–3.5 oz each)

• 1 bottle (about 20–24 oz) of strained tomatoes

• 1 fresh garlic clove, thinly sliced

• 3 tbsp extra-virgin olive oil

• 2 tbsp capers, rinsed if salted

• Salt, to taste

• Black pepper, to taste

• Fresh oregano leaves

• Fresh basil leaves (2–3)

Optional:

• Small cubes of mozzarella (added at the end of cooking for a creamier variation, loved by kids)

Instructions

1. In a wide, shallow pan, heat the olive oil over medium heat.

2. Add the veal cutlets and top with sliced garlic. Season lightly with salt, black pepper, fresh oregano, and the capers.

3. Brown the veal on both sides, then pour in the strained tomatoes.

4. Cover with a lid, add fresh basil leaves, and let simmer gently over very low heat for about 40 minutes, until the meat is tender.

5. Once cooked, allow the cutlets to rest in the pan for a few minutes before serving. Meanwhile, toast a few slices of bread, drizzle them with olive oil and a pinch of salt—perfect for savoring the rich pizzaiola sauce.

6. (Optional) Add mozzarella cubes during the last 5 minutes of cooking for a creamy, kid-friendly twist.

Tips & Tricks

• For best results, use very tender veal cutlets to ensure the meat remains juicy after simmering.

• Always cook over a gentle flame—slow cooking brings out the best flavor.

• If you prefer a stronger punch, add a few chili flakes along with the garlic.

• Serve with toasted rustic bread or alongside roasted potatoes for a complete meal.

Nutritional Facts (per serving, based on 4 servings)

• Calories: ~310

• Protein: 26 g

• Fat: 18 g

• Carbohydrates: 8 g

• Fiber: 2 g

• Sugars: 5 g

• Sodium: 520 mg

VEAL CAPERS PIZZAIOLA

This is Nonna’s recipe for tender veal slices simmered in tomato sauce with capers—soft, aromatic, and utterly delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Notes

Ingredients

• 4 tender veal cutlets (about 3–3.5 oz each)
• 1 bottle (about 20–24 oz) of strained tomatoes
• 1 fresh garlic clove, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp capers, rinsed if salted
• Salt, to taste
• Black pepper, to taste
• Fresh oregano leaves
• Fresh basil leaves (2–3)

Optional:

• Small cubes of mozzarella (added at the end of cooking for a creamier variation, loved by kids)

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Instructions

1. In a wide, shallow pan, heat the olive oil over medium heat.
2. Add the veal cutlets and top with sliced garlic. Season lightly with salt, black pepper, fresh oregano, and the capers.
3. Brown the veal on both sides, then pour in the strained tomatoes.
4. Cover with a lid, add fresh basil leaves, and let simmer gently over very low heat for about 40 minutes, until the meat is tender.
5. Once cooked, allow the cutlets to rest in the pan for a few minutes before serving. Meanwhile, toast a few slices of bread, drizzle them with olive oil and a pinch of salt—perfect for savoring the rich pizzaiola sauce.
6. (Optional) Add mozzarella cubes during the last 5 minutes of cooking for a creamy, kid-friendly twist.

Keyword veal pizzaiola recipe, veal capers pizzaiola, Italian veal recipes, veal with tomato sauce, nonna recipes, authentic Italian recipes, pizzaiola sauce, veal cutlets with capers

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