Pizzaiola beef cutlets are another simple, flavorful main course thanks to the sauce that lets you do a proper “scarpetta” (dipping with bread), just as with the meatballs in sauce.
Preparing pizzaiola beef cutlets is very quick — a main course that solves many last-minute dinners since it really takes only a few minutes and cooking does not exceed 15 minutes.
This is a light main course based on meat, garlic and oil sauce. Everything cooks together so no soffritto is required and the added oil should be minimal; if you’re dieting you can even omit it.
This dish always brings back childhood memories because my mother often made pizzaiola beef cutlets: served with good bread and a simple side, dinner was ready in minutes and made the whole family happy.
If you’re looking for another quick main course, try the pan-fried pork loin slices with zucchini and tomatoes.
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 422.69 (Kcal)
- Carbohydrates 7.87 (g) of which sugars 0.04 (g)
- Proteins 20.43 (g)
- Fat 35.20 (g) of which saturated 13.87 (g)of which unsaturated 13.48 (g)
- Fibers 1.65 (g)
- Sodium 675.94 (mg)
Indicative values for a portion of 215 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
- 1 lb beef cutlets (or scottona)
- 1 can (14 oz) canned crushed tomatoes (approximately 14 oz (400 g))
- 3.4 fl oz water
- to taste salt
- to taste chili pepper
- to taste oregano
- 2 cloves garlic (medium or 1 large)
- 1 tbsp extra virgin olive oil
Tools
You don’t need any special tools to prepare pizzaiola beef cutlets — a good nonstick pan is enough and it allows you to use as little fat as possible.
- 1 Pan 11 in diameter
Preparation
The preparation of pizzaiola beef cutlets is very quick and simple — it requires a single step.
Take the nonstick pan and put inside the beef cutlets, the crushed tomatoes, and the water — I recommend rinsing the tomato jar with the water to recover all the pulp. Add salt, chili pepper, garlic, oregano and finally the oil. Cover with a lid that seals the pan well and place it over medium-high heat. Wait about 7–8 minutes, then turn the cutlets, lower the heat slightly and finish cooking. 10 minutes might be enough; do not exceed 15 minutes because you want to keep a good sauce for dipping bread.
If by chance you set the heat too high or the lid did not seal well and the sauce dries out before cooking is finished, add a little water — not more oil. If you follow the cooking instructions above the quantities indicated will be perfect to obtain great cutlets.
NOTES
Pizzaiola beef cutlets keep well in the refrigerator, covered, for a couple of days. So besides being very quick to prepare, you can make them in advance and maybe leave them ready for kids returning from school. I do not recommend eating them cold — always reheat in a pan or in the microwave.
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Frequently Asked Questions
Can I use a different type of meat?
Certainly — you can make pizzaiola with other meats. Given the strong flavors from garlic, chili and oregano, I recommend a robust meat like beef or scottona, but you can also use veal.
Can I use fresh tomatoes?
Yes — with fresh tomatoes, especially in summer, the dish is even tastier. In that case, increase the amount of water for cooking.
