Pizzaiola with Capers

Pizzaiola with Capers

A dish like this is something you can always count on. Just of few simple ingredients, simple preparation and there’s a dinner you can be proud of.

Pizzaiola with Capers


500 g / 18 oz very thin beef schnitzels, pounded
1 clove garlic
1 small red onion
5 tablespoons oil
about 10 cherry tomatoes
2 heaping tablespoons capers


Fry finely diced red onion and garlic in a pan on a heated oil. Add meat into the pan and fry on both sides until it gets nice color and it’s almost done.

Add capers and quartered tomatoes, ad salt, cover and let it simmer on a very low heat for about 20 minutes. Remove the lid, and continue to cook on higher heat until the sauce thickens a bit.

If you think at this point that the meat and tomatoes are ready, but the sauce is too thin, take the meat and tomatoes onto the plates and cook the sauce some more.

Recipe is from Sale & Pepe magazine, September 2007.

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1 Comment

  • Mirta Porley March 5, 2015 3:58 am

    Este plato se ve muy bien,me gusta mucho,saludos.

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