Pizzaiola Cutlets, a variation to breaded loin cutlets in an air fryer, but stuffed with tomato and mozzarella. An extremely simple and tasty recipe that is sure to please both adults and children. Ideal for an everyday dinner or with friends and family. An original idea for a different dinner, to cook the cutlets in an unusual way.
For this recipe, I used chicken meat, and after dipping them in flour, beaten eggs, and breadcrumbs, I baked them. Then I stuffed them with tomato, mozzarella, and plenty of oregano and finished cooking them in the oven again.
Cheesy and delicious, everyone loved these cutlets! I baked them, but you can also use an air fryer. Alternatively, you can cook them in a pan without frying them and then top them with tomato sauce and mozzarella. In this case, I recommend melting the mozzarella by covering the pan with a lid. Curious to find out how to prepare them? Then let’s go to the kitchen, because the baked pizzaiola cutlets will be ready in a click!
If you are interested in other second course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 496.46 (Kcal)
- Carbohydrates 35.62 (g) of which sugars 2.10 (g)
- Proteins 33.38 (g)
- Fat 25.18 (g) of which saturated 5.73 (g)of which unsaturated 9.36 (g)
- Fibers 2.06 (g)
- Sodium 1,879.65 (mg)
Indicative values for a portion of 131 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices chicken
- 3 eggs
- 1 1/4 cups breadcrumbs
- 3/4 cup all-purpose flour
- extra virgin olive oil (to taste)
- salt (to taste)
- 1/2 cup tomato sauce (rustic)
- extra virgin olive oil (to taste)
- 3 1/2 oz pizza mozzarella
- salt (to taste)
- dried oregano (to taste)
Tools
- Baking Tray
- Cutting Board
- Knife
- Basin
- 2 Plates
- Bowl
Steps
First, beat the eggs in a basin with a bit of salt and place the flour on one plate and the breadcrumbs on another. Then coat the slices of meat first in the flour, then in the eggs, and finally in the breadcrumbs. Press the slices of meat well so that the breadcrumbs adhere perfectly.
Then place them on a baking tray lined with parchment paper and add a bit of oil. Bake in a preheated oven at 392°F (200°C) for 30 minutes with static function. Meanwhile, pour the tomato sauce into a bowl. I use rustic sauce because it’s less liquid. Then season with salt, oregano, and oil and mix. After that, slice the mozzarella.
Take the tray back and spread the previously seasoned tomato over the cutlets. Add some slices of mozzarella and more dried oregano.
Put it back in the oven for another 5 minutes, or until the mozzarella is melted.
Storage and Tips for Pizzaiola Cutlets
Pizzaiola cutlets can be stored in the refrigerator in a container with a lid for 1 or 2 days. If necessary, they can be reheated in the oven or air fryer for a few minutes.
FAQ Questions and Answers for Pizzaiola Cutlets
What can I use instead of mozzarella?
You can use scamorza, or omit the cheese. For a richer flavor, you can also add oil-packed anchovies and capers.
