Mozzarella-Topped Scaloppine With Rustic Tomato Sauce

By keenan

Ingredients

• Four 4-ounce, thin-sliced skinless chicken cutlets
• Salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 small onion, cut into very small dice (3/4 cup)
• 2 medium cloves garlic, finely chopped
• 1 cup canned chopped tomatoes
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sugar
• 6 large basil leaves, rolled together tightly, then cut into thin strips
• 4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices

Details

Servings 4
Adapted from projects.washingtonpost.com

Preparation

Step 1

Season the chicken cutlets with salt and pepper to taste and place in a shallow dish. Drizzle 2 tablespoons of the oil over the cutlets; turn to evenly coat. Let sit for 15 minutes.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and a pinch of salt; reduce the heat to medium and cook for 7 to 8 minutes, until the onion is soft but not browned.

Add the garlic and cook for 3 to 4 minutes, adjusting the heat so the onion-garlic mixture does not brown. Add the tomatoes, vinegar and the sugar and pepper to taste. Cook, stirring every 1 to 2 minutes, for 10 minutes. Taste, and adjust the seasoning as needed. Stir in the basil.

Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil.

Arrange the chicken in a single layer on the foil-lined baking sheet. Broil, turning once, for 5 to 8 minutes, until the chicken is cooked through.

Spoon the tomato mixture over each cutlet, then top each one with equal amounts of the mozzarella. Broil for 2 to 3 minutes or until the cheese melts and just starts to brown.

Transfer to individual plates; serve hot.