Chicken Cutlet Parmesan With Tomato Sauce Recipe #280563
This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.
by MrsJ
55 min | 40 min prep
SERVES 4
- 3/4 cup seasoned bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 egg, beaten
- 4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
- 2 tablespoons olive oil
- 4 slices mozzarella cheese (or enough to cover the casserole)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 28 ounces Italian-style stewed tomatoes, drained
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
- Prepare the sauce first.
- Heat oil over medium heat in a medium-sized saucepan.
- Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
- Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
- While the sauce is reducing, prepare the chicken breasts.
- Preheat oven to 350 degrees.
- Combine bread crumbs and Parmesan cheese in a plate.
- Place egg in shallow bowl.
- Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
- Heat oil over medium heat in a large frying pan,
- Add coated chicken breasts.
- Cook until lightly browned, about 5 minutes per side.
- Arrange chicken breasts in a single layer in an oven proof baking dish.
- Pour tomato sauce over chicken.
- Top with mozzarella cheese.
- Bake until cheese is melted and bubbly, approximately 15 minutes.
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5 stars