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Chicken scaloppini Pizzaïola

Preparation: 5 min. / Cooking: 10 min. / Servings: 2

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.

Escalopes de poulet "alla pizzaïola"
Chicken scaloppini Pizzaïola


1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize

1 cup tomato sauce

1 tbsp. extra virgin olive *View product

1 garlic clove, crushed

2 tbsp. tomato paste

1 tbsp. dry oreganoSalt and pepper to taste


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.

In a pan, heat 1 tbsp. butter and oil over medium heat for a minute or until butter is melted. Flour chicken and dip in the egg mixture. Cook chicken over medium heat 3 minutes on each side.

Add sauce and tomato paste. *If you use canned tomatoes, reduced for 10 minutes in step 4. Add oregano, salt and pepper to taste, mix well and cook over medium heat for 5 minutes. Add chicken. Cover and continue cooking for another 5 minutes. Couvrir et continuer la cuisson à feu moyen encore 5 minutes.

Serve over pasta, with a vegetable or rice.

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