Chicken Cutlets in Pizzaiola Sauce

98 Reviews
99% would make this recipe again

Thin slices of chicken in a tomato sauce.

In Italy "Pizzaiola" is the name of a tomato and garlic sauce normally served with meat and poultry. Each cook is free to create his own variations on this theme by adding herbs and spices, in the same spirit as for a "pizza".

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Preparation : 5 min Cooking : 15 min
170 calories/serving

Ingredients

2/3 chicken breasts, boneless, skinless, thinly sliced 200 g
1 tbsp white flour (all purpose) [optional] 8 g
1 tbsp olive oil 15 mL
1 clove garlic
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup canned tomatoes (diced) 130 g
1 tbsp olive paste 16 g
1/2 tsp dried oregano 0.4 g

Before you start

Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce.

Method

  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat each cutlet with the flour then shake off the excess (the flour will give a thicker sauce).
  2. Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 2 min. Season with salt and pepper. Remove the cutlets from the pan then set aside on the warmed serving plate in the oven.
  3. Add the tomatoes, olive paste and oregano. Cook 4-5 min, then put the meat back into the pan. Continue to cook 2 min, turning the cutlets once. Serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

170

Fat

7 g

11 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

60 mg

Sodium

170 mg

7 %

Carbohydrate

3 g

1 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

2 g

Protein

23 g

Vitamin A

13 %

Vitamin C

12 %

Calcium

3 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 3
Fats 1
More info
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Reviews

98 Reviews (92 with rating only) 99% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Sauté/Stir Fry | Italian

Top Reviews

View All Reviews
january 22, 2009 | I would make this recipe again

Simple yet fantastic flavours. I couldn't find olive paste so I diced up 5 or 6 kalamata olives. Husband can't stop talking about it!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

This recipe was awesome. It did take a touch longer than 2 minutes per side but it was worth the wait!! Delicious!!

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Nice recipe. Followed it with the exception of using Provence Herb as it's all I had (no Oregano). Sliced regular breasts length-wise to get them thin enough. Took a little longer than 2 min per side to brown them. Served up with 'Creamy Skillet Potatoes' from another site.

Useful 0

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