To make fresh bread crumbs, grind 2 slices sandwich bread in the food processor.
Serves 4-6
1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally to make 8 thin chicken cutlets
2 tablespoons vegetable oil
1 1/2 cups shredded mozzarella cheese
In a medium bowl, combine 2 tablespoons of the olive oil, 1/4 cup parmesan, half the basil, garlic, and tomatoes; set aside. In a second medium bowl, combine the remaining tablespoon olive oil, 1/4 cup parmesan, and the remaining basil; set aside. Spread flour on a large plate. Season chicken cutlets with salt and pepper and dredge in the flour, shaking off excess; set aside. In a large nonstick skillet over medium-high heat, toast breadcrumbs until browned, about 5 minutes, stirring often. Transfer breadcrumbs to the second medium bowl with the parmesan and basil; set aside. Return pan to medium-high heat. Add 1 tablespoon of vegetable oil to now empty skillet and add 4 chicken cutlets. Cook 3 minutes on the first side, then 2 minutes on the second side. Transfer to a plate, cover with foil, and repeat with the remaining tablespoon vegetable oil and remaining 4 cutlets. Remove pan from heat and carefully add tomato mixture. Place pan over medium-low heat and bring the tomato sauce to a simmer, stirring to pick up browned bits from the chicken. Nestle the chicken cutlets into the sauce, and spoon sauce over the tops of cutlets so they are all fully submerged. Turn heat off, and sprinkle the mozzarella and remaining parmesan over the top. Cover the pan and let the cheese melt, about 5 minutes. Remove cover, sprinkle with bread crumb mixture, and serve.
Serves 4-6
1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally to make 8 thin chicken cutlets
2 tablespoons vegetable oil
1 1/2 cups shredded mozzarella cheese
In a medium bowl, combine 2 tablespoons of the olive oil, 1/4 cup parmesan, half the basil, garlic, and tomatoes; set aside. In a second medium bowl, combine the remaining tablespoon olive oil, 1/4 cup parmesan, and the remaining basil; set aside. Spread flour on a large plate. Season chicken cutlets with salt and pepper and dredge in the flour, shaking off excess; set aside. In a large nonstick skillet over medium-high heat, toast breadcrumbs until browned, about 5 minutes, stirring often. Transfer breadcrumbs to the second medium bowl with the parmesan and basil; set aside. Return pan to medium-high heat. Add 1 tablespoon of vegetable oil to now empty skillet and add 4 chicken cutlets. Cook 3 minutes on the first side, then 2 minutes on the second side. Transfer to a plate, cover with foil, and repeat with the remaining tablespoon vegetable oil and remaining 4 cutlets. Remove pan from heat and carefully add tomato mixture. Place pan over medium-low heat and bring the tomato sauce to a simmer, stirring to pick up browned bits from the chicken. Nestle the chicken cutlets into the sauce, and spoon sauce over the tops of cutlets so they are all fully submerged. Turn heat off, and sprinkle the mozzarella and remaining parmesan over the top. Cover the pan and let the cheese melt, about 5 minutes. Remove cover, sprinkle with bread crumb mixture, and serve.
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