Preparation time: 10 minutes
Cook time: 40 minutes
- 3/4 Cup grated yellow onion
- 2 medium garlic cloves, peeled and minced
- 1 28oz. can crushed tomatoes
- 1 Tsp dried oregano
- Pinch of red pepper flakes
- Pinch of sugar
- 1/4 Cup olive oil
- 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
- 2 eggs
- 1 Cup seasoned breadcrumbs, (Italian Panko, or sandwich bread/stale French bread)
- 1 Cup freshly grated Parmigiano-Reggiano (or Parmesan Cheese)
- 1/4 cup olive oil
- 2 Tbs fresh basil leaves, thinly sliced
- 8 oz. mozzarella cheese, sliced
- parsley (for garnish)
- On medium-high heat, sauté the grated onions for 2-3 minutes, then add the minced garlic and cook for a minute until fragrant. Add the tomatoes, oregano, red pepper flakes and sugar and bring to a simmer. Reduce the heat to continue simmering around 10-12 minutes while uncovered.
- Preheat oven to 400°F.
- You can purchase your chicken cutlets pre-made at your local store. If not, prepare them by placing each chicken piece between two layers of plastic wrap or wax paper and pound or roll the chicken pieces using a mallet or rolling pin until it reaches an even thickness of 1/4″ to 1/2″ thick.
- In a shallow bowl, mix the breadcrumbs, 1/2 Cup grated Parmigiano-Reggiano or Parmesan cheese, and a pinch of salt. Then in a separate shallow bowl, whisk the eggs and dredge your chicken by dipping in the egg mix first, and then in the breadcrumb mixture until it’s fully covered.
- Brown the chicken cutlets first by heating 1/4 Cup of olive oil in a large sauté pan over medium-high heat (not smoking), and place your breaded chicken into the pan. Gently brown over medium heat until golden brown on each side (3-4 minutes each side).
- In a 9×13 casserole pan or baking dish, pour the cooked sauce in and spread until it coats the bottom of the pan. Place the browned chicken cutlets over the sauce and top the chicken with basil and mozzarella cheese. Sprinkle over with the remaining cheese.
- Bake for 10-12 minutes, or until the mozzarella begins to brown.
- Garnish with parsley and serve.
- To make easy breadcrumbs, pulse pieces of sandwich bread or stale French bread in a food processor to coarse crumbs, about 8 pulses, then add some Italian seasoning, garlic powder and salt.
- You can also add 1 Tsp thyme to your sauce for added Italian flavor!