Chicken Parmesan

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Ingredients

1/2 large yellow onion
1/4 cup olive oil
2 medium garlic cloves, peeled and minced
1 can (28 oz) crushed tomatoes (we use Muir-Glen)
1 teaspoon dried oregano
Pinch of red pepper flakes
Pinch of sugar
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 eggs
1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced

Details

Servings 6
Level of difficulty Difficult
Preparation time 30mins
Cooking time 150mins
Cost Average budget

Preparation

Step 1

Prepare the sauce. Grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a pan on medium-high. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken.

Step 2

Heat oven to 400°F. Place chicken between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. Salt the chicken pieces well.

Step 3

In a bowl mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, mix together the eggs.

Step 4

Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dip chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

Step 5

Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the chicken breasts are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.