Chicken Parmesan



1 med. chopped onion 1 tbsp. olive oil 1 garlic clove, chopped 1 (28 oz.) can crushed Italian tomatoes 1 tsp. leaf basil, crumbled 1/2 tsp. leaf oregano 1/4 c. dry red or white wine


6 deboned chicken breasts pounded thin 3/4 c. dry Italian bread crumbs 1/2 c. grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 2 egg 2 tbsp. Olive Oil 2 Cups Shredded Mozzarella


Setup the Chicken

1. Whisk Egg in a shallow dish 2. Combine Breadcrumbs, Parmesan Cheese, Salt and Pepper 3. Dip Cutlets in egg then breadcrumb mixture 4. Refrigerate for 15-30 mins to firm up the crust While that's happening make the sauce..


5. Saute onion in olive oil in medium size heavy saucepan over medium heat until softened, about 3 minutes. 6. Add garlic; saute 1 minute more. 7. Stir in undrained tomatoes, basil, oregano, tomato paste and wine. 8. Bring to a boil. 9. Reduce heat slightly; simmer until thick, 15-20 minutes. Now back to the Chicken

Browning the Chicken

10. In a heavy, oven safe skillet heat the olive oil 11. Brown the chicken cutlets until each side is brown and crisp, (about 2 to 3 mins on each side) 12. Pat cutlets dry with a paper towel.

Putting it together

12. Preheat Oven to 375 degrees 13. Remove excess oil from skillet 14. Add 2 Cups of sauce to the skillet 15. Place cutlets in the pan. 16. Cover each with a little sauce, and mozzarella 17. Bake in the oven for 20-25 mins (until cheese is melted) 18. Serve with spaghetti, the remaining sauce and salad.