Saucy and tender, Pizzaiola Beef Schnitzel combines thin beef slices with tomato, oregano, and garlic for a quick Italian-style dinner.
This very easy Pizzaiola Beef Schnitzel was a dish my mum would often make when I was a child because it was quick, and everyone loved it. It’s called “pizzaiola” because it resembles pizza, thanks to the tomato and oregano sauce in which the beef schnitzel is cooked.
It’s delicious and a perfect midweek dinner dish for both adults and kids. Serve it with some crusty bread, and make sure you soak up all the tomato and oregano sauce! Enjoy!
Why We Love Pizzaiola Beef Schnitzel
- Flexible side options let you serve it with bread, vegetables, potatoes, or whatever suits the meal.
- Leftovers store well for another meal, which can be handy when planning lunches or dinners ahead.
- Pantry staples make it useful when you want to cook without buying a long list of extras.
Key Ingredients for Pizzaiola Beef Schnitzel
Beef Schnitzel
Thin beef schnitzel cooks quickly in the pizzaiola sauce and stays tender when not overcooked. Look for slices of similar thickness so they finish cooking at around the same time.
Garlic
Chopped garlic adds a savoury note that works naturally with tomato and oregano. It only needs a brief sauté in the olive oil before the remaining sauce ingredients are added.
Tomato Purée
Tomato purée gives the sauce its smooth consistency and concentrated tomato flavour. A plain, good-quality purée works well here since oregano, garlic, and salt provide the seasoning.
Oregano
Oregano gives pizzaiola sauce its distinctive herbal flavour. Its earthy taste pairs well with the tomato sauce and beef.
Find the complete list with measurements in the recipe card below.
How to Make Pizzaiola Beef Schnitzel
Step 1: Heat the extra virgin olive oil in a pan. Add the chopped garlic and sauté for 1 minute. Add the tomato purée, oregano, and salt. Stir well and cook for 5 minutes.
Step 2: Add the beef schnitzel slices to the sauce and cook for 5 minutes.
Step 3: Serve warm with a green salad and crusty bread.
Frequently Asked Questions
Thin cuts of beef such as boneless chuck steak or dry-aged ribeye can work well for schnitzel when sliced thinly and tenderised. Look for evenly cut slices so they cook at a similar rate during the short cooking time.
Yes, if your tomato purée refers to strained tomatoes or passata. Tomato product terminology varies between countries, so choose a smooth, pourable tomato sauce rather than concentrated tomato paste.
Cook the thin beef only until it’s done. Schnitzel cooks quickly, so avoiding prolonged cooking helps prevent it from becoming tough and keeps it tender.
Extra Help from the Kitchen
Pat the Beef Dry – Blot the schnitzel with paper towel before cooking to remove excess surface moisture. This helps prevent extra liquid from thinning the tomato sauce once the beef goes into the pan.
Tenderise the Beef – Use a meat tenderiser to gently pound thicker areas of the schnitzel to an even thickness, helping the beef cook evenly and stay tender.
Give the Beef Enough Room – Use a pan wide enough to hold the schnitzel without folding or heavily overlapping the slices. Enough space allows the beef to cook more evenly in the sauce.
Turn the Schnitzel Once – Flip the beef halfway through the 5-minute cooking time. This gives both sides direct contact with the tomato and oregano sauce and promotes even cooking.
Check the Thickest Slice First – Test the thickest piece for doneness before taking the pan off the heat. Schnitzel slices can vary slightly in thickness, so the thickest piece is a useful guide for checking if the batch is ready.
Variations and Twists
Try Peppers and Onion – Include sliced onion and red or yellow bell pepper for extra sweetness and texture alongside the tomato and oregano sauce.
Season with Thyme and Chilli – Add a little dried thyme and crushed red pepper flakes for a more herbaceous flavour with gentle heat.
Use Balsamic Vinegar – A small amount of balsamic vinegar adds mild acidity and a slightly deeper flavour to the tomato sauce.
Pair White Wine with Basil – Dry white wine and fresh basil give the pizzaiola sauce a lighter, fresher flavour while still complementing the beef.
Include Mushrooms – Sliced mushrooms add an earthy flavour and extra texture that works well with the beef and tomato sauce.
Storage and Shelf Life
Store leftover Pizzaiola Beef Schnitzel with its sauce in an airtight container in the refrigerator for 3 to 4 days, refrigerating it within 2 hours of cooking. Freeze in a freezer-safe container for up to 3 to 4 months for best quality.
Thaw overnight in the refrigerator. Reheat gently in a covered pan over low heat for about 5 minutes, or until the centre reaches 74°C – 165°F.
Italian Meat Dishes to Try
- Italian Sausages in Tomato Sauce
- Tomato Chicken with Parmigiano Reggiano
- Meatballs in Tomato and Pecorino Romano Sauce
- Cannelloni di Carne
- Low FODMAP Beef Stew
Pizzaiola Beef Schnitzel Recipe
Ingredients
- 4 slices of beef schnitzel
- 2 tbsp extra virgin olive oil
- 1 large clove of garlic – chopped
- 150 ml – 5 oz tomato purée
- 1 tbsp oregano
- salt – to taste
Instructions
- Heat the extra virgin olive oil in a pan. Add the chopped garlic and sauté for 1 minute. Add the tomato purée, oregano, and salt. Stir well and cook for 5 minutes.
- Add the beef schnitzel slices to the sauce and cook for 5 minutes.
- Serve warm with a green salad and crusty bread.
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This looks amazing. What cut of beef do you use? Then you tenderize and flatten it? Sorry, but have never seen “beef schnitzel” and don’t know what to start with.
Thanks,
Sherry
Hi Sherry! I use simple beef cutlets (or escallops). Here they are usually thin and they are often sold tenderised, or you can do it yourself. I hope it helps! 🙂
me la ricordo!!! anche mia mamma la faceva sempre 🙂
Simple yet tasty recipe. Would be great for busy workdays and it has beef, so the hubby would be happy =)
This looks wicked good. I am so in love with this dish.
You know what? Each time I think in something very Italian, I associate it to tomato sauce, with a lot of oregano, yes, because it smells and tastes as a pizza.
This recipe is wonderful, as you said, it’s very easy and looks like very homemade.
This is a great idea for a mid week meal as it would be quick to make yet packed with flavour. Looks delicious!
Looks yummy!
Your pics are mouthwatering! Looks great!
Looking at the tender meat made me hungry and drooling. I love the tomato and oregano sauce on top. Yummy! =)