Ingredients: |
Ingredients: 2 skinless, boneless chicken breasts (about 10 oz. each)
1/4 cup plus t tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes
1 15 oz. can tomato puree
1/2 cup plus 2 tbsp. grated parmesan cheese
1/4 cup finely chopped fresh basil
1/2 cup all-purpose flour
kosher salt and freshly ground pepper
3 large eggs
1 1/4 cup grated mozzarella cheese (about 6 oz.)
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Directions: |
Directions:1. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet until 1/4 inch thick.
2. Heat 1 tbsp. olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3 quart shallow baking dish. Preheat the broiler.
3. Meanwhile, combine the flour and 1/2 tsp. each of salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan cheese in another shallow dish. Heat 2 tbsp. olive oil in a large skillet over medium-heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2-3 minutes per side. Transfer to the baking dish. Add the remaining 2 tbsp. olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish.
4. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes. Serve with some spaghetti or other pasta. |
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