Breaded, golden, and crispy chicken cutlets, coated in a fragrant tomato sauce and baked with mozzarella and parmesan. A generous Italian-American classic, meltingly tender and crispy at the same time.
Ingredients
- 4 pieces chicken cutlets
- 80 g all-purpose flour
- 2 pieces eggs
- 160 g fine breadcrumbs
- 80 g grated parmesan
- 250 g low-moisture mozzarella
- 500 ml tomato purée
- 1 piece yellow onion
- 2 cloves garlic
- 4 tbsp olive oil
- 180 ml sunflower oil
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 3 pinches fine salt
- 2 pinches ground black pepper
- 8 leaves fresh basil
Method
- Pound the cutlets between two sheets of parchment paper to an even thickness; the meat should be pliable and uniform to the touch, then season it lightly.
- Sauté the finely chopped onion in olive oil over medium heat until translucent and sweet, then add the garlic and cook until fragrant without browning.
- Pour in the tomato purée, add the oregano, sugar, salt, and pepper, then simmer until the sauce thickens and smells like cooked, rather than raw, tomato.
- Prepare three shallow dishes with the flour, the beaten eggs, and the breadcrumbs mixed with some of the parmesan; coat each cutlet in this order, pressing firmly to get an even crust.
- Heat the sunflower oil in a large skillet; brown the breaded cutlets until the crust is distinctly golden and crispy, then drain them on paper towels.
- Place the cutlets in a baking dish, coat each with a layer of tomato sauce without drowning the breading, then cover with mozzarella and the remaining parmesan.
- Bake in a hot oven until the cheese melts, bubbles, and begins to brown around the edges.
- Let rest briefly so the cheese sets, then serve with torn basil added at the last moment and a little hot sauce around the edges.
Nutrition
Per serving
- Energy
- 1087.1 kcal
- Protein
- 34.53 g
- Carbohydrate
- 52.41 g
- Fat
- 82.74 g
- Fibre
- 4.74 g
- Calcium
- 225.62 mg
- Iron
- 0.83 mg
- Magnesium
- 18.71 mg
