Saturday, July 10, 2010
Chicken Cutlets in Pizzaiola Sauce
200 g chicken breasts, boneless, skinless, thinly sliced
1 tbsp white flour
1 tbsp olive oil
1 clove garlic
salt and pepper to taste
1/2 cup canned tomatoes (diced or chopped)
1 tbsp olive paste **
1/2 tsp dried oregano
** I substituted a handful of sliced black olives for the olive paste
Put the serving dish in the oven at the lowest setting to keep the mean 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 each cutlet with the flour then shake off the excess (the flour will give a thicker sauce).
Heat the oil in a pan over medium heat. Add the whole garlic clove, sauté 1-2 min, then add the cutlets, and brown each side for about 2 minutes. Season with salt and pepper. Remove the cutlets from the pan to the warmed serving plate in the oven.
Add the tomatoes, olive paste, and oregano. Cook 4-5 minutes, then put the meat back into the pan. Continue to cook 2 minutes, turning the cutlets once.
Makes 2 servings.