Chicken Cutlet Parmesan with Homemade Sauce

Sauce

• 1

  1. Boil a pot of water and drop 8 large tomatoes in the boiling water for about 1 minute or until you see the skin splits. Once the skin splits take the tomato out right away. Let cool enough to touch. Peel skin off and slice tomato into cubes (throw out skin).

• 2

  2. In a large pot coat the bottom with olive oil and sauté garlic (about 4 cloves) until it is translucent. Make sure not to burn garlic. Once garlic is ready add cubed tomatoes (with all the juices), a 1/2 teaspoon of salt (optional), 2 table spoons of sugar, and sprinkle basil, parsley & pepper (all 3 must coat the top of the sauce). Cook for Approximately 45 minutes. Should you like it SPICY add red pepper!

Chicken Cutlet

• 1

  (While Sauce is cooking)

• 2

  1. Preheat Oven to 375.

• 3

  2. Filet one package of chicken (you don’t need to filet if you buy the thin sliced).

• 4

  3. In a bowl break 3 eggs and add a splash of milk – beat until it looks like scrambled eggs.

• 5

  4. In separate bowl use approx 2 cups Italian breadcrumb and add parmesan cheese (as much as desired).

• 6

  5. Lightly brush baking pan with olive oil.

• 7

  6. Dip each filet of chicken into the egg and then into the breadcrumb. Make sure each side is full of egg and then full of breadcrumb and then lay on the baking sheet! Should you run out of egg or breadcrumb just redo steps 3 & 4 to the approximate amount needed.

• 8

  7. After you fill the pan lightly brush olive oil on each piece of chicken so that it crisps.

• 9

  8. Bake each side of the chicken at 375 for approx 15 minutes.

• 10

  In a serving tray – lay each piece of chicken and pour sauce over – but only put enough to coat chicken. Then lay a slice (or shredded) Mozzarella cheese over each piece and bake at 450 until cheese melts (if you want to brown it a little throw on the broiler). Serve with pasta and ENJOY!