Chicken Cutlet Parmesan With Tomato Sauce

This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

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.