pork cutlet pizzaiola

pork cutlet pizzaiolaWith a name like pizzaiola one immediately thinks of Naples, the birthplace of pizza. It is believed that pizzaiola was created as a way to use leftover pizza sauce.  Pizzaiola is typically made with sliced beef or veal cooked with tomatoes, garlic, olive oil, and oregano. It is commonly served with bread or pasta.  You can choose whatever meat you have on hand.  I usually have boneless pork cutlets in the freezer.  These cuts of pork are economical and I can flatten them to make scaloppine for a quick midweek meal.  If you don’t have any leftover pizza sauce, grab a bottle of passata.  This dish won’t take long to prepare and dinner is ready in less than 30 minutes.

you will need

2 boneless pork cutlets
salt and pepper
leftover pizza sauce or your own tomato sauce
mozzarella cheese, sliced
fresh basil leaves, torn
2 garlic cloves, sliced
1 tablespoon capers


Cut away any fat on the pork cutlets. Line a cutting board with plastic wrap and place cutlets on the cutting board.  Use another piece of plastic wrap and cover the pork. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ thick. Dredge each cutlet in flour seasoned with salt and pepper. Shake off any excess. Grab a frying pan and add a glug of olive oil with 2 tablespoons of butter (enough oil/butter to cover the bottom of the pan). Melt butter over medium-high heat. Add cutlets and cook for three minutes or until golden brown.  Flip and repeat the process.  Remove cutlets from the pan to a plate. Using the same pan, add one to two cups of the tomato sauce.  Then add garlic and capers. Stir until heated through and starting to bubble.  Place cutlets in the pan and top with sliced mozzarella. Cover the pan with a lid or tin foil and cook until cheese has melted. Remove from pan and serve immediately.  Top with torn basil.

the culinary chase’s note:

You can also use chicken breasts sliced in half horizontally. Serve with your choice of pasta or gnocchetti as shown in the photo.  Enjoy!


  1. Andrew on July 29, 2023 at 00:37

    Looks delicious Heather. I will be asking Chef J9 to treat us with this dish. I had scaloppine in a vernaccia sauce the other day here in Sardinia, Italy and I must say that your sauce looks even more tasty. Thanks for sharing Cullinary Chase.

    • The Culinary Chase on July 31, 2023 at 14:35

      Grazie, Andrew. 🙂 I forgot I added a teaspoon of dried chilli flakes to the tomato sauce.