Veal Pizzaiola

For the scaloppine:

• 3 slices of veal sirloin
• Flour (as needed)
• Clarified butter (as needed)
• 1 cup (200 g) of tomato pulp
• 1 clove of garlic
• Extra virgin olive oil (as needed)
• 3 slices of mozzarella
• Salt and pepper (as needed)

For the cherry tomato salad:

• 1 cup (200 g) of cherry tomatoes
• Half a red onion, julienned
• Fresh basil (as needed)
• Oregano (as needed)
• Salt (as needed)
• Extra virgin olive oil (as needed)

For the basil pesto (makes 1 1/4 cups):

• 3 bunches of fresh basil (about 5 oz/150 g)
• 1/2 cup (100 g) of pine nuts
• 1 clove of garlic
• 3.5 oz (100 g) of Parmigiano Reggiano cheese, in pieces
• 1/2 cup (100 ml) of extra virgin olive oil
• Salt (as needed)

Preparing the scaloppine:

1. Dredge the veal slices in flour and brown them in clarified butter for 2 minutes on each side.
2. Remove the scaloppine from the pan and set aside.
3. In the same pan, add a drizzle of olive oil and a clove of garlic.
4. Add the tomato pulp and cook for 15 minutes.
5. Remove the garlic, return the scaloppine to the pan, and top with mozzarella slices.
6. Cook for another 5 minutes until the mozzarella melts.

Preparing the cherry tomato salad:

1. Halve the cherry tomatoes and julienne the red onion.
2. Season with fresh basil, oregano, salt, and a drizzle of olive oil.
3. Let rest for half an hour.

Preparing the basil pesto:

1. Pound together the basil, pine nuts, garlic, Parmigiano, and olive oil.
2. Adjust the salt to taste.

Assembling the dish:

1. Spread the tomato sauce on the plate.
2. Place the veal scaloppine on top of the sauce.
3. Add the cherry tomato salad on the side.
4. Garnish with basil pesto.