Pollo alla Pizzaiola, or “chicken in the style of the pizza maker,” is a twist on one of on one of the most beloved dishes in Naples: Bistecca alla Pizzaiola. This classic dish is traditionally made with beef or veal simmered in a zesty tomato sauce. Here, I swap in chicken cutlets, which add a refreshing lightness without compromising on taste. It’s so quick, easy, and flavorful that you’ll put it into your regular dinner rotation, along with crusty bread or homemade focaccia for scooping up the sauce. Why is it called “in the style of the pizza maker?” Easy! The ingredients in Pollo alla Pizzaiola are the same as a classic Neapolitan pizza: simple tomato sauce enhanced with zesty herbs and mozzarella. My version also calls for a spoonful of capers for a briny factor and red pepper flakes to add a nice kick. I used our Homemade Italian Seasoning, a blend of six herbs, including basil, marjoram, and oregano. You can stick with one or two herbs if you prefer but don’t leave out the oregano. Its earthy, faintly pungent flavor is key. I also add a pinch of red pepper flakes for both zest and spice.
Ingredients for Pollo alla Pizzaiola
Nearly everything you need for this chicken cutlets recipe is probably already in your pantry. Just add chicken breasts and mozzarella cheese.
Chicken breasts: I use boneless, skinless chicken breast halves which I halve and pound thin (see “How to Make Chicken Cutlets” below). If you prefer a shortcut you can buy boneless, skinless breasts already thinly sliced into cutlets. Extra-virgin olive oil: Use a medium-intensity Italian olive oil to bring out the flavor of the tomato sauce. Garlic: One garlic clove is all you need to add a garlicky punch. Canned tomatoes: Use unseasoned whole or diced canned tomatoes since you’ll be seasoning the chicken and sauce as you cook. If you use whole, either mash them coarsely or use kitchen scissors to chop them up. Capers: I have a slight preference for salt-cured capers over those kept in brine. To me they have a cleaner caper flavor. However, either works in this dish. Red pepper flakes: Just a pinch to brings a mild heat to the sauce. You can leave this out if you’re sensitive to spice, or substitute with black pepper. Italian seasoning: A good hit of herbs really boosts the flavor of both the chicken and the sauce. Mix up a batch of our Homemade Italian Seasoning to keep on hand. Otherwise, substitute dried oregano or a mix of oregano and a second herb, such as thyme, parsley, or rosemary. Mozzarella: Choose slightly drier, wrapped mozzarella rather than mozzarella stored in brine, which has too much liquid for this preparation. Slice the mozzarella thinly to layer it over the chicken.
How to Make Chicken Cutlets
Although you can buy already prepared cutlets, it is less expensive to start with whole pieces of breast and cut and pound your own. Plus, it’s a good basic skill to master. All you need is a sharp knife, a bit of agility, and a little elbow grease. The more you practice, the easier it gets. Here’s how to do it:
Halve the chicken breast. Place a chicken breast half on a clean cutting board. Hold the breast steady with the palm of one hand. With the other hand, gently slice horizontally through the chicken breast to create two even pieces. Take care to keep the fingers of your steadying hand positioned upward and away from the knife blade as you slice. Pound the chicken cutlet. Take one of the pieces and sandwich it between two pieces of waxed paper or plastic wrap and smooth out any wrinkles. Now, pound the chicken with a mallet, working slowly and steadily rather than aggressively to avoid tearing the fibers of the meat. As you pound, guide the mallet downward and then sideways slightly to help “stretch” out the meat to an even thickness. Keep pounding and stretching until the breast is somewhere between 1/4 and 1/3-inch thick. Step back and admire your beautiful chicken cutlet!
How to Make this Chicken Cutlet Recipe
This chicken in tomato sauce recipe is perfect for those weeknights when you’re hungry but don’t have a lot of time to fuss with dinner. It delivers big, satisfying flavor in 40 minutes in just a few easy steps.
Slice and Sear the Chicken
Prep the chicken breasts. If you’re using chicken breast halves. Cut them in half and pound them until they are 1/4 to 1/3 inch thick (see “How to Make Chicken Cutlets” above). Pat the cutlets dry and season lightly with salt and pepper. Lightly brown the chicken. Heat 1 tablespoon olive oil in a large skillet with 1 lightly crushed garlic clove. Gently cook until the garlic softens slightly and turns pale gold, 2 to 3 minutes. Press down on the garlic to release its flavor, then remove it and set it aside. Arrange some of the chicken slices in the skillet, taking care not to overcrowd the pan or the chicken will steam. Brown lightly over medium to medium-high heat, turning once. This will take about 2 minutes per side. The chicken does not have to brown significantly; a light coloring here and there is fine. Transfer the slices to a plate and repeat the browning with the remaining slices of chicken.
Make the Tomato Sauce and Simmer
Make the sauce. Reduce the heat in the pan to low and add 2 more tablespoons of oil. Carefully pour in the tomatoes—watch for spatters—and stir. For a more pronounced garlic flavor, return the clove to the pan; otherwise, discard it. Rinse the capers under cold water and pat them dry. Coarsely chop them and add them to the sauce, along with a pinch of red pepper flakes. Sprinkle in a pinch of salt and 1 to 2 teaspoons of Italian seasoning (I use 2). Raise the heat to medium-high and bring the sauce to a simmer. Let it simmer for 5 to 8 minutes, until it is thickened but still “saucy.” Finish cooking the chicken. Add the chicken back to the pan, overlapping the slices a little if necessary, so they all fit snugly. Turn the slices in the sauce a few times to coat them well. Slice the ball of mozzarella thinly and arrange the slices on top of the chicken. Cover the pan and cook until the mozzarella is melted, 3 to 5 minutes. Remove the pan from the heat and let it sit for a minute or two before serving.
What to Serve with this Chicken Cutlet Recipe
The zesty sauce for this chicken cutlets recipe is arguably the best part. You’ll definitely want some good bread to scoop it up. Easy ciabatta garlic bread or homemade rosemary focaccia both complement the herby, saucy chicken. Add a simple salad, like a lemon parmesan salad, and dinner is done. Browse all Mediterranean recipes.
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