Chicken Parmesan

FREE RECIPE PREVIEW

Ingredients — preview

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic minced
• coarse salt
• black pepper
• 1/8 teaspoon dried oregano
• 1 pinch red pepper flakes
• 1/2 pound canned whole tomatoes crushed
• 1/8 teaspoon sugar
• 1 tablespoons basil coarsely chopped
• As Needed chicken stock for adjusting consistency
• 1 each chicken breasts, bnls/sknls

Preparation — preview

1. Heat oil in medium saucepan over medium heat until just shimmering.
2. Add garlic, salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds.
3. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes.
4. Off heat, stir in basil and a drizzle of olive oil; season with salt and pepper to taste.
5. Cover and keep warm.
6. When plating toss some sauce with the pasta. Check for seasoning, you will most likely need more salt and pepper. You may also toss with a little Parmesan. Next put on plate and top with chicken and more sauce and cheese.
7. Cut the chicken breast in half horizontally, and pound to a 1/2-inch thick.
8. Season cutlet with salt.
9. Combine mozzarella and fontina in bowl; set aside.
10. Whisk egg and flour together in shallow dish until smooth.
11. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish.