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Chicken scaloppini Pizzaïola
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Chicken scaloppini Pizzaïola
A great Italian classic recipe derived from the Neapolitan tradition, usually prepared with beef or veal, we used chicken scaloppini. The meat is cooked in a tomato sauce with oregano, olive oil, garlic and tomato paste. Extremely simple but exquisite. Can be served on pasta with olive oil and garlic, with vegetables or rice.
Chicken scaloppini Pizzaïola
| Prep time: 5 minutes |
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| Cooking time: 10 minutes |
| Servings or yield: 2 |
| Difficulty level: Easy |
| 1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize |
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| 1 cup tomato sauce |
| 1 tbsp. olive oil |
| 1 garlic clove, crushed |
| 2 tbsp. tomato paste |
| 1 tbsp. dry oregano |
| Salt and pepper to taste |
Preparation
If you have not already done so, soften the chicken with a meat pestle.
In a pan, heat oil and garlic over medium heat for 1 minute or until golden brown. Add sauce and tomato paste.
Add oregano, salt and pepper to taste, mix well and cook over medium heat for 5 minutes (NB: If you use canned tomatoes, reduced for 10 minutes).
Add chicken. Cover and continue cooking for another 5 minutes. Serve over pasta, with a vegetable or rice.
Tips, Tricks + Culinary ideas
Preparation steps
1 - If you have not already done so, soften the chicken with a meat pestle.
2 - In a pan, heat oil and garlic over medium heat for 1 minute or until golden brown.
3 - Add sauce and tomato paste. NB: If you use canned tomatoes, reduced for 10 minutes in step 4.
4 - Add oregano, salt and pepper to taste, mix well and cook over medium heat for 5 minutes.
5 - Add chicken.
6 - Cover and continue cooking for another 5 minutes.
7 - Serve over pasta, with a vegetable or rice.
