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Recipe Card
ingredients
For the sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil
- 1 15 ounce can Tuttorosso Crushed Tomatoes with Roasted Garlic
- 1 bunch fresh basil
- sea salt and black pepper, to taste
ingredients
For the chicken
- 1/4 cup pecorino romano
- 2 eggs
- 2 cups breadcrumbs
- 1 cup Semolina flour
- 1 pound (4 slices) chicken breasts, thinly sliced in half
- 1/2 cup olive oil
- 8 ounces fresh mozzarella, sliced
- freshly grated parmigiano reggiano, for topping
Method
To make the sauce
Step 1
In a saucepan, sauté garlic in olive oil. Cook 1 minute.
Step 2
Stir in both cans of Tuttorosso Tomatoes and the basil.
Step 3
Simmer for 15 minutes, season with salt and pepper to taste. Continue to simmer while preparing chicken, about 15 minutes more.
To make the chicken
Step 1
In a medium dish, combine pecorino romano with eggs and mix well. In another dish add semolina, and another dish add the breadcrumbs.
Step 2
First, dip chicken in semolina followed by egg mixture and lastly the breadcrumbs.Repeat the process with remaining chicken.
Step 3
Heat olive oil in a pan on medium heat. Once hot, add 2-3 cutlets at a time, careful to not over crowd the pan.
Step 4
Cook for 2 minutes on each side, until brown and crispy. Repeat with remaining chicken
Step 5
Remove from pan and place on a baking rack to drain excess oil.
Step 6
Preheat oven to 375°F.
Step 7
Transfer chicken to a parchment lined sheet tray and ladle sauce over each cutlet. Add mozzarella slices and Parmigiano Reggiano over top.
Step 8
Bake for ~12 minutes, until cheese is melted. Transfer to serving plates and top with more parmesan if desired.