Chicken Parmesan served with Tricolor Pasta!

My Chicken Parmesan!
My Chicken Parmesan!

Ingredients

Sauce:

1/2 large yellow onion grated

1/4 cup olive oil

2 medium garlic cloves, peeled and minced

1 can (28 oz) diced tomatoes  with Basil, Garlic and Oregano

Pinch of red pepper flakes

Pinch of sugar

Chicken:

4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)

Salt

2 eggs

1 cup breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup olive oil

2 Tbsp fresh basil leaves, thinly sliced

8 ounces mozzarella cheese, sliced

Pasta:

Davinci Tricolor Fusilli Springs or your favorite pasta!

How to prepare:

1 Preheat oven to 375. Prepare the sauce. Coarsely grate half of an onion. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook for about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered.

2 Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness – between 1/4 – 1/2 inch. (If you don’t have a meat pounder, you can use a rubber mallet,  or a heavy rolling pin.) Sprinkle a little Salt on each piece of chicken.

3 In a small bowl, mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. Dip the chicken pieces 1 piece at a time, and on both sides first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

5. Cook pasta according to directions in a separate pan.

6  Place cutlets in a 9×12 baking dish. Poor your sauce on each cutlet, add cheese and bake for about 10 minutes or until the cheese is slightly brown around the edges. Foil and cook to 150 internal chicken. Remove foil and finish cooking until 165 chicken temp.  If cheese is not brown to your liking, run it under the broiler for a couple of minutes!

7 Place pasta in a plate or bowl, place one or two cutlets on top and sprinkle with freshly grated parmesan and basil!

Full Plate View!
Full Plate View!