Pork cutlet alla pizzaiola

Name: Pork cutlet alla pizzaiola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 1–2 Branches of rosemary; 4 Pork cutlet (approx. 150 g each); 4 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 3 TSP Capers (glass); 0?$? Anchovy fish lets (glass)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
1–2 Branches of rosemary
4 Pork cutlet (approx. 150 g each)
4 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
2 can(s) (425 ml each) chunky tomatoes
3 TSP Capers (glass)
0?$? Anchovy fish lets (glass)

Directions

1
Peel and finely dice the onion and garlic. Wash the rosemary, shake dry and chop. Dab the cutlets dry and cut them in half crosswise. Heat 2 tablespoons of oil in a large frying pan. Fry the escalopes in it in portions on each side for about 1 minute.
2
Season with salt and pepper and remove.
3
Heat 2 tablespoons of oil in the frying fat. Fry the onion, garlic and rosemary in it. Sweat tomato paste briefly. Add chunky tomatoes, approx. 1/8 l water and 2 tsp. capers. Bring to the boil and simmer for about 10 minutes.
4
Rinse anchovy fillets cold, dab dry and chop. Stir into the sauce. Season to taste with pepper, 1 pinch of sugar and a little salt. Place the escalopes in the sauce and let them simmer at low heat for 3-4 minutes.
5
Season the sauce again. Serve everything, garnish with remaining capers. Ciabatta goes with it.
6
Drink tip: light red wine, e.g. Barbera.