Summary

Ingredients

• 4 veal schnitzel
• 8 tablespoon extra virgin olive oil, cold-pressed
• 2 cloves garlic)
• 1 can tomato (s), chunky
• salt and pepper
• 40 g capers
• 12 olives, black, pitted if possible
• 1 teaspoon oregano, grated
• 1 anchovy fillet (s), possibly
• 1 scoop / n mozzarella, possibly

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Instructions

1. Preheat the oven to 200 ° C. Cut the schnitzel in 2 parts and pound them flat with a meat tenderizer. Cut 2 cloves of garlic into thin slices.
2. Spread 8 tablespoons of cold-pressed olive oil in an earthenware casserole or an ovenproof pan that has space for all the schnitzel, but do not heat it. Spread the garlic slices evenly in it. Place the schnitzels in a circular shape, slightly overlapping, in the baking tin, cover with the chopped tomatoes. Salt, pepper, sprinkle with capers and olives and season with plenty of oregano.
3. Now put the whole thing in the preheated oven and bake for between 13-20 minutes, depending on the thickness of the meat.
4. Variations: Mash 1 anchovy fillet with a fork and stir into the tomato pieces. Or cut a ball of mozzarella into 5 mm thick slices and spread over the dish about 5 minutes before the end of the cooking time.
5. This dish used to be made in Naples by pizza bakers in their ovens, hence the name alla pizzaiola. It can also be prepared with slices of fish or other types of meat.