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An overhead shot of chicken pizzaiola in a pan topped with cheese
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Chicken Pizzaiola with Smoked Scamorza Cheese

Delicious Chicken Pizzaiola (Pollo alla Pizzaiola) made with juicy chicken cutlets in a flavour-packed, rich tomato sauce and topped with melted smoked Scamorza cheese. Serve with crispy Italian roast potatoes and green beans for a comforting, easy and healthy dinner!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 567kcal
Author: Emily Kemp

Ingredients

  • 4 chicken breasts (skinless and boneless)
  • cup all-purpose flour for dusting (around 150g)
  • 24 oz canned plum tomatoes (800g)
  • cup dry white wine (80ml)
  • 2 tablespoon capers
  • 1 teaspoon oregano
  • 1 small handful of fresh basil
  • 7 oz Smoked Scamorza cheese (200g) or use fresh mozzarella
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Cut each chicken breast in half lengthwise and bash using a meat mallet or rolling pin until they are between ¼ inch and ½ inch thick.
  • Sprinkle each chicken cutlet with a pinch of salt then dust in flour until lightly coated, shake off any excess.
  • Add 2-3 tablespoons of olive oil to a large pan or skillet. Once hot fry the chicken on both sides until golden brown (you may need to do this in batches) then transfer to a clean plate. Cover the chicken with foil and set aside.
  • Add the white wine to the same pan you cooked the chicken and scrape any brown bits with a wooden spoon. Simmer until the wine has reduced by half.
  • Next, add the plum tomatoes, add 1-2 tablespoon of water to the can and rinse out any leftover tomato, add it to the sauce. Crush the tomatoes using a potato masher or wooden spoon then let it simmer on a medium heat for 10 minutes.
  • After 10 minutes the sauce should have reduced. Add the capers, torn fresh basil and a good pinch of salt and pepper, stir.
  • Add the chicken to the sauce and continue to simmer for another 10 minutes.
  • Meanwhile, pre-heat your broiler (grill UK).
  • Cut the scamorza cheese into ¼ inch thick slices. Turn the heat off the chicken then lay slices of cheese over each cutlet.
  • Put the pan under the broiler (grill) until the cheese is melted and golden, serve.

Video

Notes

  • Speed things up - if you're able to buy pre-sliced thin chicken cutlets then you can skip the step of cutting and bashing the chicken and go straight to dredging (dipping in flour).
  • Good quality tomatoes are a must! - I can't stress enough how important it is to use good quality canned tomatoes. I really can make or break a recipe and it's the key to the best tasting sauce. Brands I trust and have easy access to in the UK and in Italy are Cirio and Mutti (they're also reasonably priced). I've heard a lot of good things about Cento tomatoes in US although have never tried them.
  • Alternative to scamorza - If you can't find smoked scamorza cheese then you can use fresh mozzarella cut into slices. Dab it with kitchen paper to remove the excess moisture before using.
  • Leftovers and freezing - leftovers will last up to 3 days in the fridge and can be reheated or you can freeze leftovers for up to 3 months.

Nutrition

Calories: 567kcal | Carbohydrates: 20g | Protein: 62g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 982mg | Potassium: 1283mg | Fiber: 3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 22mg | Calcium: 335mg | Iron: 4mg