Classic Chicken Parmesan - skinless

Method

• Slice the chicken breasts in half horizontally to make 4 thin cutlets.
• Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
• Heat 1 tablespoon olive oil in a medium pot over medium heat.
• Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.
• Add the tomato puree, then rinse out the can with 1 cup water and add to the pot.
• Simmer until the sauce just thickens, about 10 minutes.
• Whisk in 1/4 cup parmesan and the basil.
• Spread 1/2 cup of the sauce in a 3-quart baking dish.
• Preheat the broiler.
• Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish.
• Beat the eggs with 1/4 cup parmesan in another shallow dish.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
• Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture.
• Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side.
• Transfer to the baking dish.
• Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets.
• Add to the baking dish.
• Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl.
• Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture.
• Broil until the cheese melts, about 2 minutes.
• Per serving: Calories 830; Fat 56 g (Saturated 26 g); Cholesterol 307 mg; Sodium 1,428 mg; Carbohydrate 26 g; Fiber 3 g; Protein 53 g
• Photograph by Con Poulos