Chicken Parmesan
Sauce:
4 tbsp olive oil
2 cloves garlic minced
1 medium sized onion chopped
2 28oz can DOP San Marzano Italian Peeled Tomatoes or 28oz Organic Italian Peeled Tomatoes
4 leaves fresh basil (1/2 tsp. dry if fresh unavailable)
Salt and fresh grounded pepper
In large saucepan heat olive oil and sauté the onions. Add Italian peeled tomatoes, basil, garlic and salt and pepper to taste. Let this simmer while you prepare the chicken, stirring occasionally.
Chicken:
4 thinly sliced chicken breast
Salt and pepper to taste
2 eggs
1 cup breadcrumbs
1 cup freshly grated Parmesan cheese
8 oz. fresh mozzarella cheese, sliced
2 Tbsp. fresh basil leaves
¼ cup olive oil
Preheat oven to 400 F. If chicken cutlets thickness isn’t even pound them to even thickness (around ¼ - ½ inch thick) Add salt and pepper to taste to each piece. In one mixing bowl whisk two eggs together. In another bowl, mix bread crumps and ½ cup of Parmesan cheese. Heat large sauté pan with oil over medium heat. Dip one chicken piece in egg mixture, letting excess drip off, and then dip in bread crump mixture and coat entire chicken. Then lay each piece in hot sauté pan. Fry cutlets until they are golden brown about 3-4 minutes each side. Remove and place on plate with a paper towel so it soak up excess oil.
In baking dish thickly coat entire bottom with tomato sauce. Place finished cutlets on top of tomato sauce. Add additional sauce on top of each cutlet. Thinly Slice the basil leaves and sprinkle on top. Then add slice or two of the mozzarella cheese on top of each cutlet and sprinkle the remaining ½ cup of parmesan cheese. Bake in the oven for 10-15 minutes or until all cheese has melted.
Serve it by itself, with spaghetti or in a large roll.
Buon Appetito!
