Pizzaiola – Schnitzel

Ingredients for 4 servings:

• 4 veal escalopes
• 8 tbsp extra virgin olive oil, cold squeezed
• 2 garlic cloves
• 1 can of tomatoes, chopped
• salt and pepper
• 40 g capers
• 12 olives, black, preferably pitted
• 1 tsp oregano, shredded
• 1 anchovy fillet(s), if desired
• 1 ball(s) of mozzarella, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scaloppe alla pizzaiola. A classic recipe from Neapolitan pizza chefs.

Preheat the oven to 200°C. Cut the schnitzels into 2 pieces and pound them flat with a meat tenderizer. Thinly slice 2 garlic cloves. In a stoneware casserole dish or ovenproof pan large enough to hold all the schnitzels, add 8 tablespoons of extra-virgin olive oil, but do not heat it. Distribute the garlic slices evenly. Place the schnitzels in a circle in the baking dish, slightly overlapping, and cover with the chopped tomatoes. Season with salt and pepper, sprinkle with capers and olives, and generously with oregano. Place the whole thing in the preheated oven and bake for 13-20 minutes, depending on the thickness of the meat. Variations: Mash 1 anchovy fillet with a fork and stir it into the tomato pieces. Or cut a ball of mozzarella into 5 mm thick slices and scatter over the dish about 5 minutes before the end of the cooking time. This dish was once prepared by pizza chefs in Naples in their ovens, hence the name “alla pizzaiola.” It can also be prepared with slices of fish or other meats.