A family classic made easy with quick cooking chicken cutlets, pasta sauce and Italian cheeses. Takes about 30 minutes. Serve with pasta noodles or zucchini noodles, a side of green vegetables or a leafy green salad.
1 ½poundsboneless, skinless chicken breastsget two large ones if possible
½teaspoonsea salt
¼teaspoonground black pepper
¼teaspoongranulated garlic or garlic powder
½cupflour of choicewheat, coconut, cassava, brown rice or GF blend. They all work.
2tablespoonsolive oil
1tablespoonunsalted butter
1 ½cupshomemade pasta sauce or favorite store brand
4tablespoonsgrated Parmesan cheese
⅓cupgrated or shredded mozzarellaor Italian blend
1tablespoonfresh chopped basil, oregano or parsleyoptional garnish
Instructions
Set-up
Pre-heat the broiler and place the rack on the level below the top, heat the sauce, line a baking sheet with foil.
Slice cutlets
Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for later use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photos in post). Be careful about starting your knife in the middle so the bottom piece does not come out too thin.
Season cutlets
Season both sides of the chicken with salt, pepper and garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
Cook cutlets
Heat a large 12" saute or fry pan over medium heat. Add olive oil and butter. When it’s bubbling and hot, add chicken cutlets, smooth side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
Finish and serve
Pre-heat the broiler on high and fit the rack on the second down from the top. Place cooked cutlets on a foil lined baking sheet in a single layer. Top with sauce and cheeses. Broil briefly until cheese melts. Top with fresh herbs and serve. Serve any extra sauce on the side.
Notes
My thirty minute homemade sauce (marinara sauce or spaghetti sauce) is made from things you probably have in your pantry, like canned tomatoes, tomato sauce, onion, garlic and dried herbs. I make a larger batch and freeze it in small jars to thaw for a quick dinner. It works for pasta dishes and nicely for this chicken parmesan.Substitutes for Mozzarella: cheeses that will melt well and grate well. Provolone is an alternative as is a young, mild white Cheddar (versus aged cheddar with a strong flavor). Try Swiss cheese or Monterey Jack, but the flavor will be a bit different than traditional Mozzarella. For a Parmesan alternative: try Asiago cheese, Pecorino (sharper and saltier), Piave (younger than parmesan), or Grana Padano (milder than pecorino, less crumbly).All can give you a fun twist on tradition while still making a delicious meal.