Bistecca alla Pizzaiola

Pizzaiola is a classic Neapolitan dish that combines the region’s mastery of pizza-making with golden, crispy steak cutlets simmered in a rich tomato sauce. Rooted in rustic Italian tradition, this preparation delivers bold, comforting flavors with timeless appeal. It is an ideal centerpiece for a Valentine’s Day dinner, especially for those who appreciate authentic Southern Italian cuisine.

In this recipe, we highlight our Pizza Infused Olive Oil, infused with the unmistakable aromatics of garlic, basil, oregano, and crushed red pepper flakes. Its depth and warmth form the foundation of the sauce, while our Sicilian Seasoning enhances the dish with the robust, sun drenched character of Southern Italy.

Ingredients:  

1 pound sirloin steaks, pounded into thin cutlets 

½ teaspoon Fleur de Sel 

½ teaspoon black pepper 

1 ½ teaspoon Sicilian Seasoning Blend 

⅔ cup all-purpose flour 

2 eggs, beaten 

⅔ cup plain breadcrumbs 

⅓ cup grated Parmigiano Reggiano

¼ cup Arbequina Extra Virgin Olive Oil, for frying 

3 tablespoons Pizza Infused Olive Oil 

4 garlic cloves, peeled and minced 

1 shallot, peeled and thinly sliced 

½ cup red wine 

1 can (28 ounces) whole marzano tomatoes 

1 teaspoon beef bouillon paste 

1 tablespoon tomato paste 

Capers and olives, for serving 

Grated parmesan cheese 

Fresh chopped basil, for garnish 

Pasta and garlic bread, for serving 

Directions:

Season the steak cutlets with salt, pepper, and seasoning blend.
Prepare a breading station with flour in one shallow bowl, beaten eggs in a second, and breadcrumbs and Parmigiano cheese in a third.

Dredge each cutlet in flour, shaking off any excess. Dip into the egg, allowing the excess to drip away, then coat thoroughly in the Parmigiano breadcrumb mixture, pressing gently so it adheres.

Heat olive oil in a large skillet over medium-high heat. Working in batches, fry the cutlets until golden and crisp, about 2 to 3 minutes per side. Transfer the contents to paper towels to drain, then carefully wipe the skillet clean.

Lower the heat to medium and add the pizza oil. Sauté the garlic and shallot until fragrant, about 2 minutes. Deglaze with wine and simmer until reduced by half. Add the canned tomatoes, bouillon paste, and tomato paste, stirring to combine. Simmer for 15 minutes, stirring occasionally and breaking the tomatoes into smaller pieces.

Divide the cutlets between plates and spoon the sauce over the top. Finish with capers, olives, parmesan cheese, and fresh basil. Serve with pasta and garlic bread. Serves 2 to 4.