- 2 lbs boneless, skinless chicken breast
- 1/4 cup all purpose flour
- 3 lare eggs
- 2 cups panko bread crumbs, as needed
- Koher salt, as needed
- Black Pepper as needed
- 5 cups simple tomato sauce(see recipe)
- 1 cup finely grated Parmesan, preferably Parmigiano Reggino
- 1/4 lb fresh mozzarella, torn into bite-sized pieces
- olive oil for frying
- Heat oven to 400 degrees.
- Place cutlass between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4” thick slices.
- Place flour, beaten eggs and panko into three wide, shallow bowls. Season Cutlass generously with salt and pepper. Dip a piece in flour, then beaten egg, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2 in oil. Place over medium-high heat. When oil is hot, fry cutlass in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Transfer the cutlass on a baking tray, spoon a layer of sauce on it. Sprinkle parmesan on the sauce and top with mozzarella pieces.
- Transfer the pan to oven and bake until cheese is golden about 5 mins.
- Let cool a few minutes before serving.
- Serve with pasta in tomato sauce.
Simple Tomato Sauce
- !/4 cup extra virgin oil
- 4 garlic cloves, thinly sliced
- 1/4 tsp chili flakes
- 2 (28 oz) cans whole or diced plum tomatoes
- 2 sprigs basil or
- 1 bay leaf
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
- In a large, straight sided skillet over medium heat, warm the oil. Add garlic and cook until just golden. Add chilli flakes if desired and cook 30 minutes.
- Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
- Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mesh them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.