Description
This is my mom's recipe that i used to think was extremely complicated. This recipe is super easy and you can make the chicken cutlets without the parmigiana for a super quick and easy after work dinner.
Ingredients
- Olive Oil
- Boneless Skinless Chicken Breast Halves
- Breadcrumbs
- Parmesan Cheese
- Salt
- Black Pepper
- Egg
- Water
- Flour
- Butter
- Onion
- Garlic Cloves
- Tomato Sauce
- Tomato Paste
- Italian Seasoning
- Oregano
- Mozzarella Cheese
Instructions
- To make the chicken cutlets, heat 1 / 3 cup olive oil in a heavy 10-12 inch skillet over medium-high heat until shimmery
- Gently pound out chicken breasts to flatten slightly
- Combine breadcrumbs, parmesan cheese, salt, and pepper in a wide, shallow bowl
- Whisk egg and water in another shallow bowl
- Spread 1 / 4 cup flour on a plate
- 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 crumbs stick
- Add the chicken to olive oil and cook until lightly browned, 2-3 minutes
- Using tongs, turn the cutlets and cook 2-3 minutes more
- Add a little more oil if the pan looks dry
- Blot the chicken with paper towels
- To make the parmigiana
- Melt butter in a medium pan
- Saute onions and add garlic for about 1 minute
- Add tomato sauce and paste
- Slowly add paste until you get desired thickness, you may not need all of it
- Add italian seasoning and oregano
- Cook over medium heat until hot
- Preheat oven to 350 degrees
- Grease a 13×9 inch pan or shallow baking dish
- Spoon 1 / 2 cup of tomato sauce into the bottom of the pan
- Arrange the chicken cutlets over the sauce, slightly overlapping them
- Sprinkle with grated parmesan cheese
- Spoon 1 cup of tomato sauce over the top of cutlets
- Top with mozzarella cheese slices and 1 / 2 cup parmesan cheese
- Cover the pan with aluminum foil and bake until heated through, about 25 minutes
- Take foil off and bake another 5 to brown the top
- Serve over your favorite pasta!