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Categories:Viewed: 79 - Published at: a year ago
Ingredients
- 3/4 cup plain breadcrumbs
- 3/4 cup grated Parmesan cheese
- 8 chicken cutlets or 4 boneless, skinless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
- Coarse salt and fresh ground pepper
- 1 large egg, lightly beaten
- 2 cups Easy Chunky Tomato Sauce (page 356) or jarred tomato sauce
- 1/4 cup olive oil
- 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
Method
- Heat the broiler.
- Combine the breadcrumbs and Parmesan in a shallow bowl.
- Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.
- Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat.
- Place 4 chicken cutlets in the skillet; cook until golden, 1 to 2 minutes on each side.
- Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce.
- Repeat with the remaining oil and chicken cutlets.
- Top each cutlet with a slice of mozzarella.
- Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes.
- Serve immediately.
- Use shallow bowls for the egg and the coating mixture.
- After dipping the chicken in the egg, let the excess egg drip off before coating the cutlet in the breadcrumb mixture.
