Ingredients: |
Ingredients: TOMATO SAUCE
4 Garlic, minced or put through garlic press
¼C Extra-virgin olive oil
1 (28-) can Italian tomatoes, preferably San Marzano Type Tomatoes
5T Fresh basil chopped (3T dried)
3T Fresh oregano chopped (2T dried)
1/2T Granulated sugar
6oz Tomato Paste (1 small tin)
Salt and ground black pepper
CHICKEN PARMESAN
4 Chicken Breasts - butterflied and lightly pounded
4 Eggs
1C Flour
3C Dry bread crumbs (Panko if possible)
Salt and ground black pepper
2 large boneless, skinless chicken breasts (8 ounces each), sliced in 1/2
horizontally
¼C Olive oil
¾C Mozzarella cheese, grated
¼C Parmesan cheese, grated, plus extra for passing
|
Directions: |
Directions:1. Open the can of tomatoes, drain them and pour them into a bowl. Use your hands to mash them up - turn them into diced tomatoes.
2. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens and flavours meld, 15 to 20 minutes. Stir in the tomato paste to thicken. Taste sauce, adjusting salt if necessary. Cover and keep warm.
3. Beat eggs and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Place flour on a separate plate. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
4. Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the flour, then in the bread crumb mixture. press down firmly on the cutlets as you do this. Set cutlets on large wire rack set over a cookie sheet.
5. Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Transfer cutlets to wire rack and top each with equal portions of tomato sauce mixture and top with mozzarella.
6.Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Sprinkle with Parmesan cheese.
6. Serve with a pasta or other accompaniment of your choice. |
This recipe for Chicken Parmesan* is from