CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Chicken Cutlet Parmesan With Tomato Sauce image

Provided by MrsJ492

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Prepare the sauce first.
Heat oil over medium heat in a medium-sized saucepan.
Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
While the sauce is reducing, prepare the chicken breasts.
Preheat oven to 350 degrees.
Combine bread crumbs and Parmesan cheese in a plate.
Place egg in shallow bowl.
Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
Heat oil over medium heat in a large frying pan,
Add coated chicken breasts.
Cook until lightly browned, about 5 minutes per side.
Arrange chicken breasts in a single layer in an oven proof baking dish.
Pour tomato sauce over chicken.
Top with mozzarella cheese.
Bake until cheese is melted and bubbly, approximately 15 minutes.

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