Chicken Cutlet Parmesan With Tomato Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup seasoned bread crumbs
• 1/4 cup parmesan cheese, grated
• 1 egg, beaten
• 4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
• 2 tablespoons olive oil
• 4 slices mozzarella cheese (or enough to cover the casserole)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 28 ounces italian-style stewed tomatoes, drained
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano

Recipe

• 1 prepare the sauce first.
• 2 heat oil over medium heat in a medium-sized saucepan.
• 3 add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• 4 add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• 5 while the sauce is reducing, prepare the chicken breasts.
• 6 preheat oven to 350 degrees.
• 7 combine bread crumbs and parmesan cheese in a plate.
• 8 place egg in shallow bowl.
• 9 dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• 10 heat oil over medium heat in a large frying pan,
• 11 add coated chicken breasts.
• 12 cook until lightly browned, about 5 minutes per side.
• 13 arrange chicken breasts in a single layer in an oven proof baking dish.
• 14 pour tomato sauce over chicken.
• 15 top with mozzarella cheese.
• 16 bake until cheese is melted and bubbly, approximately 15 minutes.