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".
|200 g||pork cutlets|
|1 tbsp||olive oil||15 mL|
|1/2 cup||canned tomatoes, low sodium||130 g|
|1 tbsp||olive paste||16 g|
|1/2 tsp||dried oregano||0.4 g|
|1 tbsp||white flour (all purpose) [optional]||8 g|
|ground pepper to taste [optional]|
Before you start
Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce.
- 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).
- 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.
- 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 (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
- Excellent source of :
- Niacin, Selenium, Vitamin B1, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||2 ½|