Time: 45 min.
Complexity: easily
Servings: 4

A double dose of Parmesan makes this dish twice as delicious. First, chicken breasts are pounded, rolled in Parmesan, and pan-fried until golden and crispy. Then, they're brushed with homemade tomato sauce and topped with more Parmesan and mozzarella, and then quickly grilled in the oven until the cheese is golden and gooey. Serve with pasta or a green salad in a light dressing.

Ingredients:

• 2 boneless, skinless chicken breasts (about 450 g)
• 220 g of Parmesan
• 0.5 tbsp. grated mozzarella (about 60 gr.)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1.5 tsp Italian seasoning
• 2 large eggs
• 2 tbsp. l. olive oil
• 1 clove garlic, minced
• 800 gr. tomato sauce
• 1 tbsp. granulated sugar
• A pinch of crushed red pepper flakes
• Fresh basil leaves, for serving
• Boiled pasta, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, Parmesan cheese, mozzarella cheese, onion powder, Italian seasonings, tomato sauce, basil

We recommend

Preparation:

Step 1
• Preheat oven to grill mode.
Step 2
• Cut the chicken breasts in half, dividing them into 4 equal pieces. Place one sheet of plastic wrap on a cutting board, place a piece of chicken in the center, and cover with another piece of plastic wrap.
Step 3
• Pound the chicken with the flat side of a meat mallet, starting from the center and working toward the edges, until the cutlet is 0.5 cm thick. Transfer to a plate and repeat with the remaining breast. Sprinkle the cutlets with 1 teaspoon of salt and pepper.
Step 4
• Grate the Parmesan cheese in a food processor using the shredding attachment until you have about 2 cups of the cheese. Transfer 1/4 cup of the Parmesan cheese to a small bowl and toss with the mozzarella; set aside.
Step 5
• Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder, and 1 teaspoon of Italian seasoning and mix with your hands. Whisk the eggs, 1 teaspoon of salt, and a few grinds of black pepper in a separate shallow bowl.
Step 6
• Dip one chicken piece into the egg mixture, coating both sides. Roll both sides in the Parmesan mixture, pressing with your hands to adhere the cheese. Transfer to a plate and repeat with the remaining chicken. If there's any remaining Parmesan mixture on the plate, sprinkle it over the chicken and press it down.
Step 7
• In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken, reduce the heat to medium, and cook until golden brown and the chicken comes away from the bottom of the pan, 4 to 5 minutes. Flip the chicken and continue cooking until the cheese on the other side is golden brown and the chicken is cooked through, another 3 to 4 minutes. Transfer the chicken to a baking sheet. Wipe out the skillet.
Step 8
• Reduce heat to low, add the garlic to the pan, and stir quickly until softened, about 30 seconds. Add the tomato sauce, sugar, red pepper flakes, the remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper. Cover to prevent splattering, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Step 9
• Spoon 2 tablespoons of the sauce over each chicken piece. Spread the remaining Parmesan and mozzarella mixture on top. Broil in the oven until the cheese is melted and golden brown, 2–4 minutes.
Step 10
• To serve, spoon some sauce onto a plate and place the cutlet on top. Sprinkle with basil leaves and serve with pasta, if desired.

Votes: 1