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Scallopa al Pizzaiolo

Makes 4 servings


  • 6 tablespoon flour
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 pound pork loin, cut into 4 pieces 1/2-inch thick
  • 4 tablespoon virgin olive oil
  • 2 cup basic tomato sauce
  • 1/2 pound fresh mozzarella, cut into 8 rounds of 2-inches each
  • 2 bunch es fresh oregano leaves, stems removed, to yield 1 cup


Baking Directions:

In a shallow bowl, mix flour with salt and freshly ground black pepper.

Dredge pork pieces in flour mixture and set aside.

In a 12- to 14-inch sauté pan, heat olive oil over medium-high heat until just smoking.

Shake excess flour from meat and place pieces in pan.

Cook until golden brown on one side, about 5 to 6 minutes.

Turn and continue cooking until golden brown, about 4 to 5 minutes.

Remove pork pieces and pour out oil.

Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits.

Add tomato sauce and bring to a boil.

Replace pork in pan and coat with sauce.

Place 2 pieces fresh mozzarella over each piece of pork and place pan in oven for 6 to 8 minutes, or until cheese is melted.

Remove pan from oven.

Place pork on platter, surround with sauce, sprinkle with fresh oregano and serve.

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