Ingredients
- see below
Preparation
Step 1
Breaded Chicken Cutlets:
Rinse and pat dry:
4 boneless, skinless chicken breasts halves (about 1 1/2 pds). I usually use the thin cut breasts.
Trim any fat around the edges. If using chicken breast halves, place them 1 at a time between sheets of wax paper and gently pound with a mallet to flatten slightly.
Combine in a shallow bowl:
1 cup dry unseasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley or basil or 1 tsp. dried rosemary, thyme, or oregano
1 tsp. salt
1/2 tsp. ground black pepper
Whisk together in a shallow bowl:
1 large egg
1 tsp. water
Spread on a plate:
1/4 cup all-purpose flour
Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make the crumbs adhere. Heat in a heavy skillet over medium high heat until shimmery and fragrant:
1/3 cup olive oil
Add the chicken and cook until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Quickly blot the chicken with paper towels. Serve immediately or at room temperature.
Chicken Parmigiana
Breaded Chicken Cutlets, above
Position a rack in the center of the oven. Preheat the oven to 350 degrees. Lightly oil a 13x9 baking pan. Spoon into the pan:
1/2 cup Tomato Sauce
Arrange the chicken cutlets over the sauce, slightly overlapping them. Sprinkle with:
3 to 4 tbsp. Parm cheese
Spoon over:
1 cup sauce
Top with:
6 ounces mozzarella cheese, thinly sliced
1/2 cup grated parm cheese
Cover the pan with aluminum foil and bake until heated through, 20-30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a hot broiler. Serve hot.
Sauce: (This is the sauce I use, but you can use any)
3 28oz. crushed tomatoes (I use 2 crushed, one diced)
1/2 cup olive oil
6 garlic cloves, crushed
1 tbsp. and 2 tsp. kosher salt
1/4 tsp. basil
1 tsp. pepper
1/4 tsp. oregano
Heat olive oil and garlic until the garlic starts to brown. Add tomatoes and salt and simmer 45 minutes to an hour. Add basil, pepper and oregano and simmer 15 minutes.