Ingredients: |
Ingredients: Sauce:
2 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
Salt & Pepper
1/4 tsp. dried oregano
Pinch red pepper flakes
1 (28 oz) can crushed tomatoes
1/4 tsp. sugar
2 Tbsp. coarsely chopped fresh basil
Chicken:
2 (6-8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounced to 1/2 inch thick
1 tsp. salt
1/2 cup whole-milk mozzarella, shredded
1/2 cup fontina, shredded
1 large egg
t Tbsp. all-purpose flour
1-1/2 oz. Parmesan cheese, grated
1/2 cup Panko crumbs
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. pepper
1/3 cup vegetable oil
1/4 cup fresh basil
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Directions: |
Directions:For the Sauce:
Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, 3/4 tsp. salt, oregano and pepper flakes. Cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Remove from heat and stir in the basil and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Cover and keep warm.
For the Chicken:
Sprinkle each side of each cutlet with 1/8 tsp. salt and let stand at room temperature for 20 minutes. Combine mozzarella and Fontina in a bowl; set aside.
Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano and pepper in another shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat process with the remaining cutlets.
Heat oil in a non-stick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1-1/2 to 2 minutes Carefully flip and cook on the other side 1-1/2 to 2 minutes. Transfer cutlets to a paper-towel lined plate and repeat with remaining cutlets.
Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2-4 minutes. Transfer chicken to a serving plate and top each cutlet with 2 tablespoons of the sauce; sprinkle with basil and serve. |
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