Why I Love This Recipe
Another recipe courtesy of Everday Food, and a favorite of Chris.
Although this dish is traditionally served with a side of pasta, a crisp salad dressed with oil, vinegar, and herbs is also a nice accompaniment. This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.
Ingredients You'll Need
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl.
Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side.
Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes.
Note: Dredging the Chicken:
Use shallow bowls for the egg and the coating mixture.
After dipping the chicken in egg, let the excess egg drip off before coating the cutlet in the breadcrumb mixture.