Today we prepare the recipe of meat cutlets alla pizzaiola, which represent a delicious and flavorful dish, combining the tradition of Italian cuisine with the irresistible taste of pizzaiola. This preparation involves the use of thin slices of meat, usually veal or chicken, which are breaded and then cooked in a tasty sauce made with tomato, oregano, and other typical pizza flavors.
The start of this culinary adventure sees the slices of meat carefully prepared and passed through a crispy breadcrumb coating that will contribute to a delightful texture of the dish. The subsequent cooking in a pan or oven ensures an even browning, keeping the meat juicy and tender.
The distinctive touch of this recipe is given by the pizzaiola, a sauce that echoes the authentic flavors of Italian pizza. Fresh tomato harmoniously blends with oregano, garlic, and olive oil, creating a tasty and fulfilling base for the cutlets. The pizzaiola not only adds flavor but also an irresistible aroma that envelops diners in an atmosphere of genuine culinary comfort. Below, I leave you other pizzaiola recipes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the meat cutlets alla pizzaiola
- 1.5 lbs beef (for cutlets)
- to taste breadcrumbs
- to taste all-purpose flour
- 2 oz grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste dried oregano
- 12 oz tomato pulp
- to taste extra virgin olive oil
- 1 bunch basil
- 4 oz cooked ham
- 14 oz mozzarella
- 3 eggs
- to taste peanut oil (for frying)
Tools for the meat cutlets alla pizzaiola
- 1 Pan
- 1 Tray
- 1 Soup Plate
- Parchment Paper
- 1 Baking Tray
Steps
To prepare the meat cutlets alla pizzaiola, start with the breading. Pour the breadcrumbs into a tray,
the all-purpose flour,
the grated Parmesan cheese,
add salt and pepper,
add the oregano and
mix everything.
Now dip the slices of meat in the beaten eggs,
then in the breading and
fry them in plenty of peanut oil.
Drain the cutlets when they are well golden and transfer them to a tray with absorbent paper.
Now prepare the sauce, pour a drizzle of extra virgin olive oil into the pan, let a minced garlic clove turn golden and add the tomato pulp. Let it cook for 10 minutes over low heat.
Transfer the meat cutlets to the baking tray covered with parchment paper,
cover each slice with ham,
the tomato sauce,
the mozzarella,
a sprinkle of oregano,
a drizzle of extra virgin olive oil and heat in a preheated oven at 350°F for 5 minutes, just enough time to melt the mozzarella.
Remove from the oven and serve while still hot.
