Like the majority of my plans I've made this multiple times now, and I swear it shows signs of improvement with every portion. This formula is special to others in that it conveys all the flavor and surface of customary chicken parmesan, however with scarcely a large portion of the blame. That is on the grounds that I half fry, half prepare the chicken inside a pre-warmed skillet, instead of profound fry it in oil. Doing so doesn't simply save money on calories and fat, it brings about a juicier, increasingly delicate cutlet. One that weds the fresh, crunchy taste of searing with the lighter, airer surface of heating.
With a formula like this each progression is significant, so attempt to tail it perfectly. You start with two 4-6 oz chicken bosoms, beat meager — I did this without anyone's help, yet your butcher can do it if need be. Dig each bosom in a whisked egg, at that point liberally cover with breadcrumbs. Customary plans use flour preceding the egg shower, just as sharp cheddar in the breadcrumbs. In any case, I chose to skirt both, seeing as doing so felt counterproductive to my "helped up" objectives. Fortunately, nor was missed one piece.
While you dress the cutlets pre-heat the broiler with a cast iron skillet inside. When you're prepared, cover the base of the skillet with a couple of teaspoons of olive oil, at that point include the breaded chicken. Heat for 30 minutes, turning halfway so every cutlet is brilliant on either side. When cooked, finally cover with sauce and cheddar, and before you realize it you're swimming in solace nourishment paradise.
- SAUCE:
- 28 oz can peeled or crushed tomatoes
- 1 1/4 tsps basil
- 1 1/4 tsps oregano
- 1 tsp crushed or minced garlic
- several dashes salt
- a few pinches black pepper
- a few pinches granulated sugar
- CHICKEN:
- 3/4 cup breadcrumbs
- 1 1/2 tsps oregano
- 1 1/2 tbsps extra virgin olive oil + more for greasing
- a pinch of salt & pepper
- 1 large egg, beaten
- (two) 4 – 6 oz boneless/skinless chicken breasts, pounded thin
- 4 oz mozzarella cheese, sliced
- a few tbsps grated parmesan cheese
- fresh basil to garnish (optional)
DIRECTIONS:
- Begin by preparing the sauce. In a large saucepan combine all sauce ingredients over a medium-low flame, adjusting the seasonings as needed and mashing the tomatoes with a potato masher if using peeled tomatoes. Cover and simmer, occasionally stirring and mashing as appropriate.
- Pre-heat oven to 425F. Place a cast iron skillet or oven-proof skillet in the oven while heating.
- In a mixing bowl combine the breadcrumbs, oregano, EVOO, and salt & pepper, tossing until well combined — Transfer to a large plate. Next, working one at a time dip the chicken breast in egg, allowing the excess to run off. Dredge in the breadcrumbs until evenly coated on both sides and around the edges, then transfer to a clean plate. Repeat with the remaining breast.
- Remove the heated skillet from the oven and grease the bottom with about 2 teaspoons of olive oil, swirling to coat. Transfer the breaded chicken breasts to the skillet, then immediately return to the oven and bake on the oven middle rack for 15 minutes. When ready, drizzle the top of each cutlet with a touch more olive oil, then flip and bake 15 minutes more. Once the chicken is nice and crisp, lastly spoon the sauce around and on top of the cutlets, then layer with mozzarella cheese. Bake for 5 – 10 minutes more until the cheese has completely melted, broiling for 1 – 2 minutes at the end if you prefer a browner finish. Cool slightly, then garnish with parmesan, basil, and serve!
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