An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe Chicken Cutlets
- 28 ounces tomato puree or tomato sauce
- 1/2 medium onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 8 basil leaves
- 1/3 cup extra virgin olive oil
- 8 ounce ball fresh mozzarella
- 1/4 cup Parmigiano Reggiano cheese, grated + more for serving
- Salt and pepper
Directions
1.
Preheat
oven
to
500
degrees.
If
you
have
premade
the
chicken
cutlets
ahead
of
time,
remove
them
from
the
refrigerator
to
reach
room
temperature.
2.
In a
sauce
pan
over
medium
high
heat,
add
the
olive
oil
and
1/2
cup
of
water
along
with
the
minced
garlic
and
onions.
Simmer
and
saute
the
ingredients
until
the
onion
begins
to
turn
translucent.
3.
Add
the
tomato
puree
to
the
pan
as
well
as
the
basil
leaves.
Fill
the
empty
container
of
tomato
puree
half
full
with
water.
Add
the
water
to
the
pan
and
stir
well
to
combine
all
ingredients.
4.
Bring
the
sauce
to a
quick
simmer,
lower
the
heat
to
medium,
cover
the
saucepan
and
simmer
the
sauce
for
10 -
12
minutes,
stirring
occassionally.
5.
After
simmering
the
sauce,
taste
it
and
add
salt
and
pepper
as
desired.
If
the
sauce
is
too
thin,
remove
the
lid,
raise
the
heat
to
medium
high
and
simmer
the
sauce
until
it
has
reduced
to
your
desired
consistency.
If
the
sauce
is
too
thick,
add
small
amounts
of
water
until
you
reach
your
desired
consistency.
6.
Once
the
sauce
has
reached
your
desired
consistency,
remove
the
pan
from
the
heat.
7.
Slice
the
mozzarella
into
6 -
8
slices
(1
slice
per
cutlet).
8.
In
an
oven
safe
baking
dish,
add
2 -
3
generous
spoonfuls
of
the
tomato
sauce
to
the
bottom
of
the
dish.
Spread
it
around
so
that
it
evenly
covers
the
bottom
of
the
dish.
9.
Lay
the
chicken
cutlets
in
the
dish.
If
they
overlap
each
other
a
little,
that
is
fine.
10.
Pour
the
tomato
sauce
over
the
cutlets.
You
can
use
as
much
or
as
little
of
the
sauce
as
you
like.
If
there
is
sauce
left
over
you
can
serve
it
on
the
side
or
refrigerate
or
freeze
it
for
another
use
at a
later
time.
11.
Place
a
slice
of
the
mozzarella
over
each
of
the
cutlets
and
sprinkle
the
Parmigiano
evenly
over
the
dish.
12.
Place
the
dish
on
the
center
rack
in
the
oven
and
bake
for
10 -
12
minutes
or
until
the
sauce
is
bubbly
and
the
cheese
has
melted
and
is
beginning
to
brown.
13.
Remove
the
dish
from
the
oven
and
allow
to
cool
for
5 -
10
minutes
prior
to
serving.
Serve
with
extra
grated
Parmigiano
cheese.
