Description
Chicken cutlets tomato delight pair crispy chicken with a bright, savory tomato sauce. The contrast of textures makes this dish especially satisfying.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
- 8 ounces fresh mozzarella cheese
Coating and Seasoning:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Salt and freshly ground black pepper
Sauce and Finishing Ingredients:
- ¼ cup olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon granulated sugar
- ½ teaspoon red pepper flakes
- ¼ cup chopped fresh basil
Instructions
- Pound each chicken breast between plastic wrap sheets until they reach ¼-inch thickness using a meat mallet or rolling pin.
- Create three separate shallow dishes for breading: one with flour, another with whisked eggs, and the third mixing breadcrumbs, Parmesan, garlic powder, onion powder, dried herbs, salt, and pepper.
- Coat each chicken cutlet first in flour, shaking off excess. Dip thoroughly in beaten eggs, then press into breadcrumb mixture, ensuring complete coverage on both sides.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Saute chopped onion for 5-7 minutes until translucent. Add minced garlic and cook 1 minute without burning.
- Pour 28 ounces crushed tomatoes and 15 ounces tomato sauce into the skillet. Stir in 1 teaspoon sugar, red pepper flakes, salt, and pepper.
- Simmer sauce on low heat for 30-60 minutes, stirring occasionally. Add ¼ cup fresh chopped basil during final 10 minutes of cooking.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Carefully place breaded chicken cutlets in hot oil, avoiding overcrowding.
- Fry chicken for 4-5 minutes per side until golden brown. Confirm internal temperature reaches 165F using a meat thermometer.
- Transfer cooked cutlets to a wire rack with paper towels to drain excess oil.
- Set oven to 375F. Spread thin tomato sauce layer in a 9×13-inch baking dish.
- Arrange chicken cutlets over sauce in the baking dish.
- Cover cutlets completely with remaining tomato sauce. Top each with 1 ounce fresh mozzarella slices.
- Bake for 15-20 minutes until cheese melts and turns lightly golden.
- Rest dish for a few minutes. Garnish with additional fresh basil leaves before serving immediately.
Notes
- Pounding the chicken to an even thickness helps it cook uniformly and prevents dry or undercooked spots.
- For a gluten-free version, swap regular breadcrumbs with almond flour or gluten-free breadcrumbs and use cornstarch instead of wheat flour.
- Let the tomato sauce simmer slowly to develop rich, deep flavors and allow the ingredients to meld together perfectly.
- Always use a meat thermometer to ensure chicken reaches 165°F, which guarantees safe and juicy results without overcooking.
- Prep Time: 25-30 minutes
- Cook Time: 50-70 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg