Scaloppine alla pizzaiola – Pizza-style scaloppine

Scaloppine alla pizzaiola – Pizza-style scaloppine

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 25 min (PREP TIME: 25 min)

cooking sketch Medium

4 people


  • 8 thin slices of lean meet (beef, veal or pork - alternatively, turkey or chicken thighs sliced thin also work)
  • 4 tbsp All purpose flour
  • 2 tbsp EVO oil
  • 1 tbsp butter
  • 1/2 cup white wine
  • 1 tbsp Mutti® Tomato Paste (Concentrato)
  • 1 can Mutti®Crushed Tomatoes (Polpa)
  • 8 oz Mozzarella
  • 1 tsp Dried oregano
  • Salt and pepper to taste

Dredging in flour and cooking briefly at the beginning seals in the juices and makes the resulting meat more flavorful and tender. White wine deglazes the pan from any bits of flour and meat that might be left behind after the sear, and adds a pleasant acidity that balances the deep, umami flavors of caramelized tomato. This recipe can be made dairy-free by omitting the butter and mozzarella cheese; in this case, a handful of black olives and/or a tablespoon of capers can be added at the same time as the oregano.

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Scaloppine alla pizzaiola – Pizza-style scaloppine: Method

  1. Start by dredging your meat in flour, and season with salt and pepper
  2. In a wide frying pan on low-med heat, add oil and butter and heat through until the butter melts and starts to foam
  3. Add the meat and cook briefly until it takes on some color but is still tender and rare, about 1 minute per side
  4. Do not crowd the pan - work in batches if needed until all meat slices are seared and removed from the pan
  5. Deglaze pan with white wine, and let alcohol evaporate, about 2 minutes
  6. Add canned Mutti®Crushed Tomatoes and Mutti® Tomato Paste - season with salt, cover with a lid and let simmer gently for about 10 minutes, stirring occasionally
  7. The sauce is ready when the color has changed from bright red to a deeper maroon, and it tasted savory and lightly caramelized
  8. Flavor with oregano, add the meat back into the pan and turn a couple of times so both sides are coated with the sauce
  9. Top each meat slice with a thin slice of mozzarella cheese, then place the pan under the broiler until the cheese is melted and bubbly, about 1-2 minutes
  10. Serve immediately with a simple side of mashed or roasted potatoes, sauteed green beans or blanched leafy greens

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Also made with: Double concentrated tomato paste

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