Carne alla pizzaiola

I have always prepared this dish by making a zippy pizzaiola sauce, quickly sautéing beef or pork scaloppine, and then turning the sautéed meat around in the sauce. So I was surprised to come upon a recipe in Jeanne Carola Francesconi’s encyclopedic La cucina napoletana in which she talks about “reclaiming” this dish. She lists two methods of preparation. One is as I remember it, with the pizzaiola sauce prepared separately and the meat sautéed and then reheated