Pork Cutlets in Pizzaiola Sauce

43 Reviews
89% would make this recipe again

Thin slices of pork 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".

This recipe is incompatible with your food profile

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

Ingredients

200 g pork cutlets, thinly sliced
1 tbsp white flour (all purpose) 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 them with the optional flour and 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 (130 g)

Amount

% Daily Value

Calories

220

Fat

11 g

17 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

70 mg

Sodium

180 mg

7 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

5 g

Protein

22 g

Vitamin A

13 %

Vitamin C

13 %

Calcium

3 %

Iron

13 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 1

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

43 Reviews (40 with rating only) 89% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

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

Top Reviews

View All Reviews
Maralie L.
april 04, 2019 | I would make this recipe again

So simple yet exceeded my expectations. Delicious. Had to double the sauce though.

Useful 0
Heather S.
june 14, 2018 | I would make this recipe again

I agree with the other comment that more sauce is better.

Useful 0
april 05, 2009 | I would make this recipe again

Very simple and nice flavour. I use about double the sauce called for and serve it over linguine.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.