Pork Cutlets in Pizzaiola Sauce

1 Reviews
100% would make this recipe again

Thin slices of pork in a tomato sauce.

In Italy "Pizzaiola" is the name of a tomato and garlic sauce normally served with meat and poultry. Each cook is free to create his own variations on this theme by adding herbs and spices, in the same spirit as for a "pizza".

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Preparation : 5 min Cooking : 15 min
220 calories/serving

Ingredients

200 g pork cutlets, thinly sliced
1 tbsp white flour (all purpose) 8 g
1 tbsp olive oil 15 mL
1 clove garlic
1 pinch salt [optional]
ground pepper to taste [optional]
1/2 cup canned tomatoes, low sodium 130 g
1 tbsp olive paste 16 g
1/2 tsp dried oregano 0.4 g

Before you start

Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce.

Method

  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the optional flour and shake off the excess (the flour will give a thicker sauce).
  2. Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 2 min. Season with salt and pepper. Remove the cutlets from the pan then set aside on the warmed serving plate in the oven.
  3. Add the tomatoes, olive paste and oregano. Cook 4-5 min, then put the meat back into the pan. Continue to cook 2 min, turning the cutlets once. Serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

220

Fat

11 g

17 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

70 mg

Sodium

120 mg

5 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

5 g

Protein

22 g

Vitamin A

13 %

Vitamin C

13 %

Calcium

3 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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