Ingredients: |
Ingredients: 2 pounds boneless, skinless chicken breasts
2-3 cups prepared Marinara or roasted tomato sauce
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
1 cup Italian seasoned bread crumbs
¼ cup grated Parmesan cheese
Fresh basil leaves if desired
2 tablespoons canola or grapeseed oil
1 tablespoon butter
8 ounces fresh mozzarella cheese, thinly sliced
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Directions: |
Directions:Preheat the oven to 425°F.
Use a sharp, thin knife to slice the chicken breasts in half lengthwise and place the chicken between 2 pieces of plastic wrap then pound with the flat side of a meat tenderizer to about ¼ inch thickness.
Pour the marinara or tomato sauce into a pot, and warm over medium heat until heated through then reduce to a simmer.
Pour the flour into a shallow bowl and season with the kosher salt and freshly ground black pepper. In another shallow bowl, whisk the eggs. And in another shallow bowl, toss the bread crumbs with the Parmesan cheese.
Place a large oven-proof skillet over medium high heat and heat the oil and butter until hot but not smoking and the butter has melted. Working with one chicken breast at a time, dredge the chicken cutlet in the flour, shake off the excess, and dip lightly but evenly into the egg wash and let the extra egg drip off and place the cutlet in the bread crumbs, gently patting the crumbs into the chicken cutlet. Set each of the cutlets aside.
Working in batches, add the cutlets to the skillet but be careful not to overcrowd it. Cook on each side until lightly browned, about 3-4 minutes each or until golden and crisped.
Ladle the marinara sauce around and over the chicken cutlets. Top with slices of the mozzarella cheese and sprinkle with Parmesan cheese. Bake for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the cheese has melted. Garnish with fresh basil and more Parmesan. |
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