Okay...we love this out at restaurants. Does anyone make? Recipes and hints appreciated.

Here's one I found...

Ingredients
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
1½ lbs tomatoes, skinned and chopped (700g)
Sprig fresh oregano or ½ teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese
Directions
Beat veal slices until very thin – remove sinew from side if meat.

Place ¼ 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.
Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes.
Season with salt and pepper and add oregano.
Reduce heat and cook slowly for a few minutes.
Add the meat juices to the tomato sauce and the Worcestershire sauce.
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. Cover and allow to simmer 5 minutes.
Place the remaining sauce through a sieve. Add the parsley.
Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown.
Serve sauce separately in a sauce boat.

Thanks much Brian. I am making for tonight and will let you know how it turns out. I am going to add capers and black olives as I believe that is what makes it pizziola?

According to my Italian Culinary dictionary:

PIZZAIOLA (ALLA): A term used to describe stews and sauces made with tomatoes, capers, oregano and anchovies.

However, when I was growing up and my grandmother made anything pizzaiola it was in the style of pizza ie: tomatoes and oregano. Maybe she left out the capers & anchovies because I'd have spit them out. Now I'd want double capers!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> She used to make this yummy fish pizzaiola and put cheese on the top and bake it. Oh, my.....so good!! I've made it 100 times and while it's been good it's still not Nonna's! Maybe it was her love that was the extra special ingredient.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Grandmothers always cooked with love!