Pasta Night
Chicken Parmesan
Crispy cutlets, tangy tomato sauce and melted mozzarella — the Italian-American classic done right.
50 minServes 4
The key is not drowning the cutlet in sauce. Spoon a little on top, add the cheese, and run it under the broiler until bubbling and spotted.
Ingredients
- 4 chicken breasts, pounded to 1 cm
- 100 g breadcrumbs
- 50 g Parmesan, grated
- 2 eggs, beaten
- 200 g mozzarella, sliced
- 400 g crushed tomatoes
- 2 cloves garlic, minced
- Fresh basil
Method
- 1
Set up a breading station: flour, beaten eggs, and a mix of breadcrumbs and Parmesan.
- 2
Dredge the chicken and fry in olive oil until golden on both sides. Drain on a rack.
- 3
Simmer the crushed tomatoes with garlic, salt and a pinch of sugar for 15 minutes.
- 4
Place the cutlets in a baking dish, top each with a spoonful of sauce and mozzarella.
- 5
Broil until the cheese is melted and blistered, then finish with fresh basil.