Best Recipe - Chicken Parmesean

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Timing is key - pasta should go into the boiling water at the same time the first cutlets go into the oil.

Smooth Tomato Sauce:

  • 2 medium garlic cloves (minced)
  • 1/4 C olive oil
  • 1 can crushed tomatoes (28 oz)
  • 1/2 t dried basil
  • 1/4 t dried oregano
  • 1/4 t sugar
  • salt/pepper to taste

 

Chicken & Pasta:

  • 1 recipe breaded chicken cutlets
  • 2 t salt
  • 8 oz spaghetti / linguine
  • 3/4 C shredded mozzarella
  • 1/4 C grated parmesean

1. For the sauce: heat the garlic & oil until the garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, 2 grinds of pepper & bring to simmer. Continue ~10-12 minutes. Taste sauce, adjust salt if necessary.

2. Bring 3 quarts water to a boil in a large pot. Heat broiler, top rack.

3. Meanwhile, breat cutlets, place on rack to dry for 5 minutes.

4. Add pasta to water...

5. When the cutlets are done, transfer to clean wire rack over clean baking sheet. Top each cutlet with 3T mozzarella & 1T parmesean. Place baking sheet under the broiler ~3 minutes until... perfect :-)