Tomato Piccatine

Name: Tomato Piccatine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Veal rump 1.25 lbs; Peeled tomatoes 1 cup; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Basil 10 leaves; Butter 1.4 tbsp; Parsley to taste; Prosciutto cotto 4.2 oz; Mozzarella cheese 1 ¼ cup

it de br es fr

379

Calories per serving

Gluten Free

Energy Kcal 379
Carbohydrates g 4.6
of which sugars g 4.6
Protein g 44
Fats g 20.5
of which saturated fat g 9.86
Fiber g 1.3
Cholesterol mg 132
Sodium mg 830

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Piccatine al pomodoro is, to be honest, just a delicious slice of Central Italian home cooking. Seriously good stuff. These thin, tender slices of veal—always veal, never chicken or pork—get their name from the way they’re pounded out before hitting the pan. And look, while some might compare them to scaloppine, piccatine has its own unique flair. Really does. Especially with the way the veal is prepared and seasoned. Once the meat gets that quick, golden sear, it’s time for the Italian magic: a rich tomato sauce, melted mozzarella, and salty prosciutto. Way better than your typical chicken piccata recipe. You get those classic Italian flavors—sweet tomatoes, creamy cheese, and savory ham—all layered on top of super moist meat.

In some regions, like around Rome, cooks might add a little oregano or even swap in a splash of white wine for a bit of zing. Pretty nice. It’s not just the flavor that makes piccatine memorable, but also how easily it fits into an Italian meal. You know, people often serve it as a piccata with tomato sauce alongside a plate of pasta or some crusty bread to soak up all those tasty juices. It’s really really good. The combo of tangy tomato and stringy mozzarella gives every bite a sort of pizza vibe, which is why some folks call it a cousin to pizzaiola.

Unlike piccata milanese, which usually goes simple with just lemon and capers, this version really leans into that Italian love for combining ingredients that balance out every bite. And listen, people in Central Italy love to experiment with the recipe, too—sometimes you see a lemon twist, other times there’s a handful of olives thrown in—making it a bit like veal piccata with tomatoes and olives.

For anyone who’s into discovering an Italian piccata recipe that’s easy to tweak but always comes out crispy and delicious, piccatine al pomodoro is a solid pick. Whether you’re cooking on a weeknight or making something special for friends, this dish fits right in and brings a bit of Italian comfort to the table. It's a tasty way to explore the rich culinary traditions of Italy. You’ll love it—no question.

How to prepare Tomato Piccatine

To make tomato piccatine, first cut the veal cutlet into slices to get 4 pieces 1. Wrap each slice in parchment paper 2, then pound it with a meat mallet 3.

This will give you thin slices 4. In a saucepan, heat the oil, add the crushed garlic clove 5, and let it flavor for a few minutes, then add the tomato 6 and salt.

Flavor with 4-5 basil leaves 7 and cook for about 10-15 minutes covered with a lid. At the end of cooking, turn off the heat and set aside 8. In another pan, melt the butter with a drizzle of oil 9.

Place the slices of meat 10, salt 11, and let them brown on both sides for a few minutes, just enough to brown the meat 12.

Slice the mozzarella 13 and let it drain by placing it in a colander 14, this way it won't release water during cooking. In a baking dish of about 12x8 inches, spread 1-2 tablespoons of tomato on the bottom 15.

Place the meat 16 and pour the rest of the tomato over it 17, so that it covers it 18.

Now distribute the sliced ham 19 and mozzarella 20. Chop the previously washed and dried parsley 21.

Season the dish with the parsley and remaining basil 22. Place in a preheated oven in grill mode for about 5-10 minutes or until the mozzarella melts 23. The tomato piccatine is ready, enjoy them hot 34!

Storage

It is advisable to consume the tomato piccatine immediately, if you have leftovers, you can store them in the refrigerator for a couple of days at most. You can freeze the preparation if you have used fresh, non-defrosted ingredients.