Friday, November 9, 2018

Pork Cutlets in Pizzaiola Sauce

Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
220 calories/serving

200 g pork cutlets
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.


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.

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