Ingredients
- 3/4 cup breadcrumbs (Italian seasoned breadcrumbs)
- 1/4 cup Parmesan cheese, grated
- 1 large egg (well beaten)
- 4 boneless skinless chicken breasts (4 ounces each, pounded to 1/4 inch thickness)
- 2 tablespoons oil (olive oil)
- 1/4 pound mozzarella cheese (thinly sliced)
- TOMATO SAUCE
- 2 tablespoons oil (olive oil)
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 2 cups fresh tomatoes, chopped (peeled or one 28 ounce can peeled Italian tomatoes drained and chopped)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon dried oregano
How to Make
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Step 1: Combine bread crumbs and Parmesan cheese in a shallow dish.
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Step 2: Place egg in another shallow dish.
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Step 3: Dip chicken first in egg, then dredge in bread crumb mixture to coat.
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Step 4: Preheat oven to 350*.
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Step 5: In a large frying pan, heat oil over medium heat.
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Step 6: Add coated chicken breasts.
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Step 7: Cook,turning once, about 5 minutes a side,until lightly browned.
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Step 8: Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
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Step 9: Pour tomato sauce over chicken then top with mozzarella cheese.
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Step 10: Bake 15 minutes, until cheese is melted and bubbly.
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Step 11: TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
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Step 12: Add onion and garlic then cook until onion is soft,about 3 minutes.
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Step 13: Add tomatoes,tomato paste,bay leaf,sugar,and oregano.
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Step 14: Simmer until sauce reduces by half.
We hope you enjoy this recipe!
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