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Archive for December, 2014

Chicken Parmesan

Sauce:
1/4 cup olive oil
1/2 large yellow onion, grated
2 medium garlic cloves, peeled and minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar

Chicken:
8-12 chicken tenderloins
2 eggs
1 cup breadcrumbs
1 cup grated Parmesan cheese
1/4 cup olive oil
2 Tbsp fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced

First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the crushed 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 (about 10-12 minutes).

Preheat oven to 400°F. Mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

Heat 1/4 cup of olive oil in a large pan on medium-high heat Dip the chicken into the egg mixture and then into the breadcrumbs. Place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken until they are golden brown on each side, about 2 to 3 minutes per side.

Spread enough tomato sauce to thickly coat the bottom of 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.

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