Description: a classic Italian-American dish with breaded chicken cutlets smothered in sauce and gooey fresh mozzarella. Best served with pasta and wine!
- two chicken breasts
- 1/2 cup breadcrumbs, preferably Italian
- 1/8 cup grated parmesan, preferably freshly grated (plus more for serving)
- one egg
- 1/4 cup flour
- one jar tomato pasta sauce or two cups homemade
- one pound pasta of your choice
- fresh mozzarella cheese
- Take out three bowls and place in each the flour, the egg, and the breadcrumbs, and whisk the egg. In the bowl with the breadcrumbs, add the parmesan cheese and mix to combine.
- Take each chicken breast and slice through the middle as if you are going to butterfly it, but slice all the way through to make two thin cutlets (four total). If you have one, use a meat tenderizer to pound the breasts flat.
- Take each breast and season with salt and pepper on both side. Then, dredge them one by one in in the flour to coat, then the egg, and then the breadcrumbs. Place the chicken the chicken on a plate while you get your pan ready.
- In a medium frying pan over medium heat, add one tablespoon of olive oil. Once shimmering, add the chicken cutlets. Cook on each side about 3-4 minutes per side, until equally browned on both sides. Once browned, place on a plate and set aside.
- At this point, you have two options. You can finish the cooking in the oven in a casserole dish or you can finish on the stove top. My preferred method is the oven, but sometimes I use the stovetop when my oven is occupied.
- To finish in the oven, take out a 9 x 13 casserole dish. Pour the sauce into the casserole dish. Then, lay down each chicken cutlet on top of the sauce. Top each chicken cutlet with fresh mozzarella. I prefer to use the pre-sliced fresh mozzarella logs, using two per cutlet. Bake covered at 350 for 30 minutes…To finish on the stovetop, take a large and deep frying pan and pour in the sauce over medium meat. Once the sauce starts simmering, lay the chicken cutlets on top of the sauce. Let the chicken simmer in the sauce for about another 10 minutes or until the chicken reaches about 155. Once the chicken reaches that temperature, lay the mozzarella cheese on top until melted and the chicken reaches 160 to 165. (The chicken will continue cooking once it is removed from the heat, so you can typically turn off the heat at 160).
- While the chicken is cooking, boil the pasta until al dente. That usually takes about 9-10 minutes. Drain the pasta and serve with the chicken parmesan and extra sauce for the pan or casserole dish.