For The Chicken:
- 2 large eggs
- 1 tablespoon minced garlic
- 2 tablespoons fresh chopped parsley
- Salt and pepper to season
- 8 extra thin chicken cutlets
- 1 cup Panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1/2 cup Extra Virgin Olive Oil for frying
For The Sauce:
- 1/4 cup Extra Virgin Olive Oil
- 2 teaspoons minced garlic
- 28 ounce can whole peeled plum tomatoes
- 28 ounce can crushed tomatoes in basil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar
- 2 tablespoons fresh basil
For The Topping:
- 2 Logs of Fresh Mozzarella Sliced
- 1/3 cup fresh shredded parmesan cheese
- 2 tablespoons fresh chopped basil
Instructions
For The Chicken:
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Preheat oven 430°F | 220°C. Lay down aluminum foil grease a large baking sheet with non stick cooking oil spray; set aside.
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Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture.
- Whisk bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl.
- Pat chicken dry with a paper towel on both sides this will ensure a nice crisp coating
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Dip chicken into the breadcrumb mixture to evenly coat.
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Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 7-8 minutes each side).
- Place chicken on prepared baking sheet and top each breast with enough sauce to coat
- Top each chicken breast with 3-4slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
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Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
For The Sauce:
- Heat oil in a large sauce pot then add the garlic until fragrant about one minute
- Add can of whole peeled tomatoes crush well with potato masher
- Add crushed tomatoes
- Add salt and pepper to taste, Italian herbs and sugar (Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
- Allow to cook for at least 2 hours to really marry the flavors
- If you’re on a pinch for time a half hour will do
Or if you MUST use jarred sauce Rao’s marinara is very very good !