Chicken pizzaiola is a childhood classic over in Italia. Breaded chicken cutlets atop an oregano-infused tomato sauce covered in melted cheese… what’s not to love? We’re using some of the finest tomatoes in existence: Sabatino Abagnale’s pomodorini dei Monti Lattari. Sabatino preserves these special cherry tomatoes in their own juice with their skins, giving them a pronounced minerality and unique flavor. They grow up on a 12-acre plot in the Monti Lattari mountains on the Sorrentine Peninsula, where the hot days and especially cool nights give rise to an exceptional sweetness. These tomatoes really are one of a kind! A sprinkle of dried oregano from Pantelleria island and a quick infusion of garlic are the only other flavors this recipe needs.
Ingredients
TIME: 45 minutes
SERVES: 2-4
- Chicken breasts, 2 (about 170g / 6oz each)
- Maiorca flour, 4 Tbsp
- Fine sea salt, to taste
- Black pepper, freshly ground, to taste
- Extra virgin olive oil, 60ml / ¼ cup, divided
- Garlic, 1 clove, peeled and left whole
- Miracolo di San Gennaro Small tomatoes, 1 jar (530g / 19oz)
- Dried Oregano, 1 tsp
- Fontina or Mozzarella cheese, 100g / 1 cup, coarsely grated
- Toasted bread, to serve
Preparation
- Cut the chicken breasts in half horizontally to make 4 chicken cutlets
- Combine the Maiorca flour, fine sea salt, and black pepper in a shallow bowl. Dust each cutlet, shaking off any excess.
- Heat 2 Tbsp of extra virgin olive oil in a 10-inch cast iron skillet or similar. Brown the chicken for 2-3 minutes on each side, then remove and set aside. Work in batches to avoid crowding the pan.
- Add the remaining 2 Tbsp extra virgin olive oil to the pan, followed by the garlic clove. When it begins to brown, remove it from the oil and discard. Next, add the Miracolo di San Gennaro small tomatoes, using a bit of water to rinse out the jar, followed by the dried oregano and a pinch of fine sea salt. Stir, scraping up any browned bits from the bottom of the pan, and bring to a delicate simmer. Cook for 15 minutes, crushing the whole pieces of tomato with a wooden spoon. Taste and adjust for salt.
- Place the chicken cutlets on top of the sauce and cook for a further 5 minutes. Cover each cutlet with the cheese, put a lid on the pan, and cook another 5-7 minutes until it melts.
- Remove the lid, divide between plates, and serve with plenty of bread to mop up all of the miraculous tomato sauce.
