Veal Pizzaiola

• 2 thin slices of veal (Leg cut)
• 1/4 cup olive oil, plus 2 tablespoons
• Salt and black pepper
• 3 garlic cloves, crushed and finely chopped
• 1 1/2 pounds tomatoes, skinned and chopped
• Sprig fresh oregano or 1/2 teaspoon dried
• 2 teaspoons Worcestershire sauce
• 2 thin slices mozzarella cheese
• 1 tablespoon finely chopped parsley
• Freshly grated Parmesan cheese

1. Beat veal slices until very thin - remove sinew from side if meat.
2. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides.
3. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes.
4. Season with salt and pepper and add oregano.
5. Reduce heat and cook slowly for a few minutes.
6. Add the meat juices to the tomato sauce and the Worcestershire sauce.
7. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal.
8. Cover and allow to simmer 5 minutes.
9. Place the remaining sauce through a sieve.
10. Add the parsley.
11. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown.
12. Serve sauce separately in a sauceboat.

thin slices of veal, olive oil, salt, garlic, tomatoes, fresh oregano, worcestershire sauce, thin slices mozzarella cheese, parsley, parmesan cheese

Taken from www.foodnetwork.com/recipes/veal-pizzaiola-recipe.html (may not work)