Weekend Inspiration for Cutlets alla Pizzaiola

Ingredients:

• 4 veal cutlets
• 2 cloves of garlic, finely chopped
• 400 g canned peeled tomatoes (pelati)
• 4 slices of mozzarella
• 1 teaspoon oregano
• olive oil
• salt and pepper to taste

Sauté the garlic in olive oil until softened, then add the peeled tomatoes and oregano. Cook over medium heat for about 10 minutes, until the sauce thickens. In a separate pan, fry the seasoned veal cutlets until golden. Transfer the cutlets into the sauce and simmer for another 15 minutes over low heat. Add the slightly warmed mozzarella and serve with fresh bread or mashed potatoes.

Enjoy!