Servings:4

Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

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Nonstick cooking spray
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
Freshly ground black pepper
2 large eggs
1-1/2 cups panko breadcrumbs
4个薄薄的无骨，无皮肤的鸡胸肉（约14盎司）。
Kosher salt
5 Tbs. olive oil
1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
4盎司。新鲜的马苏里拉奶酪，切成薄片
1 small yellow onion, chopped
2 medium cloves garlic, finely chopped
One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
1/4 cup packed fresh basil, chopped (1/2 oz.)

Preparation

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.
Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.
加热2汤匙。在12英寸的不粘锅中用中火加热。分两批工作，煮鸡肉，翻转一次，直到碎屑变成金黄色，几乎煮熟，每侧1至2分钟，加2吨。第二批的更多油。将鸡肉转移到准备好的烤盘上。将鸡肉撒上帕米亚诺，然后用马苏里拉奶酪均匀地撒上。烘烤，直到奶酪融化，然后将鸡肉煮熟为5至7分钟。
Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

Serve with pasta on the side and toastyGarlic-Parmesan Bread.

(18 ratings) Read Reviews

cottoncandy| 02/09/2021

Quick and easy! I substituted panko for melba toast as it was the only thing I had on hand. I was surprisingly happy with the results!
mauryr| 02/28/2018

这很简单，美味，我的挑食者喜欢它。