This easy variation on the classic Chicken Parmesan (or Parmigiana, if you prefer) is inspired by a Cooks Country recipe. It’s not exact, but similar.
Ingredients (for the breadcrumbs)
- 2 pieces bread, torn into 1 inch pieces
- 2 TBSP olive oil
- 1/8 tsp each, salt and pepper
- 1/4 cup grated parmesan
- 4 6-oz checken breasts, cut in half horizontally to make 8 cutlets
- salt and pepper
- 3 TBSP olive oil, divided
- 2 cloves garlic, minced
- 1 28-oz can crushed tomatoes (I prefer San Marzano tomatoes, but any will do)
- 4 TBSP fresh basil, chopped
- 1 cup grated parmesan (or real Parmigiano-Reggiano if you prefer)
- 1/2 cup shredded provolone
- 1/2 cup shredded mozzarella
First, make the breadcrumbs:
- Add the torn bread, olive oil, salt and pepper to a food processor.
- Pulse to a coarse crumb.
- Cook over medium-high heat in a large non-stick skillet until toasted, about 5 minutes. (The larger the skillet, the better, as you’ll be cooking the final dish in the same skillet. At least 12-inches, but even larger would be best.)
- Remove from skillet and let cool.
- Once cooled, add the parmesan. Stir and set aside.
Now for the main event:
- Lightly season both sides of the chicken cutlets with salt and pepper.
- Dredge cutlets in flour and place on a platter.
- Heat 1 TBSP olive oil over medium-high heat.
- Cook 4 cutlets at a time for about 2 1/2 minutes per side (depending on thickness of the cutlets, cook longer or shorter) until done. Set aside on a plate, tented with foil to keep warm.
- Heat another 1 TBSP olive oil, cook the remaining 4 cutlets. Set aside with other 4 cutlets.
- Add 1 TBSP olive oil to the pan.
- Lower heat to medium-low, then add the minced garlic. Cook for 30 seconds.
- Add the crushed tomatoes, then cook for 5 minutes.
- Add 2 TBSP of the chopped basil.
- Stir in 1/4 cup grated parmesan.
- Nestle the chicken cutlets into the sauce, trying not to overlap (if possible).
- Top the cutlets with remaining 3/4 cup parmesan, plus the provolone and mozzarella.
- Cover with lid and cook for 3 minutes until the cheese melts.
- Top with breadcrumbs and remaining 2 TBSP chopped basil.