Ingredients: |
Ingredients: 1/2 cup all-purpose flour
Freshly ground black pepper
2 large eggs
1 1/2 cups panko
4 thin sliced, boneless, skinless chicken breast cutlets.
Kosher Salt
5 Tbsp olive oil
1/4 grated Parmigiano-Reggiani
4 ounce fresh mozzarella, thinly sliced.
1 small yellow onion chopped.
1 14oz can crushed tomatoes
1/4 cup fresh basil, chopped
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Directions: |
Directions:Preheat oven to 425F.
Line a large rimmed baking sheet with foil and lightly coat with nonstick cooking sheet.
Mix the flour with 1/4 tsp pepper in a wide shallow dish.
In a second, wide, shallow lightly beat the eggs in Tbsp water.
Put the panko in a third shallow dish.
Season the chicken with salt.
Coat each piece of chicken in the flour, tap off the excess, then the egg and then the panko. Press the panko to help it to adhere.
Heat 2 Tbsp in a 12 inch nonstick skillet, over medium-high heat.
Working in two batches, cook the chicken, flip once.
Cook the chicken until the crumbs are golden brown and the chicken is almost cooked through. 1 to 2 minutes per side.
You will need to add 2 Tbsp oil for second batch.
Transfer the chicken to the prepared baking sheet.
Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella.
Bake until the cheese is melted and the chicken is cooked through. 5 to 7 minutes.
Wipe the skillet clean and set over medium heat.
Pour in the remaining 1 Tbsp oil, then add the garlic and onion.
Cook, stirring often.
The onion should be tender and lightly browned. 3 to 4 minutes.
Stir in the tomatoes and 1/4 tsp salt.
Simmer, stirring occasionally, until thickened - 4 to 5 minutes.
Remove from heat.
Stir in the basil.
Season to taste with salt and pepper.
Serve sauce over the chicken. |
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