Chicken Parmesan

By Grandmax4

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• Eight 3-ounce chicken cutlets
• 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• Two 32-ounce cans crushed tomatoes
• 4 to 6 fresh basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

Preparation

Step 1

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.