Ingredients
F
For the Cutlets:
c
2 chicken breasts
S
Salt and pepper
f
½ cup flour
e
2 eggs
p
1 cup panko
I
1 cup Italian breadcrumbs
g
½ cup grated Parmesan
d
2 tbsp dried parsley
O
Olive oil to fry
F
For the Pomodoro Sauce:
o
3 tbsp olive oil
g
3 garlic cloves
o
½ onion
o
1 can of tomatoes
S
Salt and pepper
F
For the Topping:
L
Low moisture mozzarella
P
Parmesan
B
Basil
Directions
1
For the Cutlets:
1
Cut chicken breast width-wise and beat between two pieces of parchment paper until 1/4 inch thick.
c
2 chicken breasts
2
Season the chicken with salt and pepper.
S
Salt and pepper
3
Prepare three stations: flour, beaten eggs, and breadcrumb mixture.
f
½ cup flour
e
2 eggs
p
1 cup panko
I
1 cup Italian breadcrumbs
4
Season flour with salt.
S
Salt and pepper
5
Combine both types of breadcrumbs, then add Parmesan and parsley and combine.
g
½ cup grated Parmesan
d
2 tbsp dried parsley
6
Coat chicken well in flour, then egg, then breadcrumbs.
7
Fry in 340°F olive oil until golden and crispy on both sides.
O
Olive oil to fry
8
For the Pomodoro Sauce:
1
Add oil, onions, and garlic to a pan on medium heat. Cook for 3-4 minutes until soft.
o
3 tbsp olive oil
o
½ onion
g
3 garlic cloves
2
Add tomatoes and season with salt and pepper.
o
1 can of tomatoes
S
Salt and pepper
3
Cook for 10 minutes.
4
Blend to create a smooth sauce.
5
Salt and pepper to taste.
6
For the Broiling
1
If using a sizzler plate, add sauce, then cheese, and melt under broiler.
L
Low moisture mozzarella
P
Parmesan
2
If not, put the chicken on a baking tray, then add sauce, then cheese, and broil.
3
Cook pasta on the side and mix with your remaining sauce for a side.
4
Garnish with Parmesan, basil, and enjoy.
P
Parmesan
B
Basil
