Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The title of this recipe speaks for itself. It is the best! Give it a try and I know that you are going to love it. Enjoy!
1 tablespoon olive oil
1/4 c finely chopped yellow onion
2 garlic cloves, minced (2 tsp)
1 (28 ounces) can crush Roma tomatoes
1/4 teaspoon dried oregano
2 fresh basil sprigs*
salt and freshly ground black pepper
2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
2 ounces whole-milk mozzarella cheese, shredded (1/2 c)
2 ounces provolone cheese**, shredded (1/2 c)
1 large Egg
1 tablespoon all-purpose flour
1 1/2 ounces Parmesan cheese, finely shredded (1/2 cup)
1/2 c Panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/3 c olive oil
1/4 c torn fresh basil
Step 1: Place a saucepan on the stove and turn the heat to medium-high.
Step 2: Add 1 tablespoon of olive oil and allow it to become hot.
Step 3: Add the onions and sauté for about 2 minutes or until translucent.
Step 4: Add the garlic and sauté for about 30 seconds or until aromatic.
Step 5: Add the crushed tomatoes, oregano, 2 fresh basil sprigs, salt, and pepper. Stir until well combined.
Step 6: Reduce the heat to low and allow the mixture to simmer for about 20 minutes or until thick. Make sure to stir from time to time.
Step 7: Discard the basil. Cover the saucepan and remove it from the heat.
Step 8: Season the chicken strips with salt and allow them to sit at room temperature for about 10 minutes.
Step 9: Preheat the broiler and position it about 4-inches from the broiler.
Step 10: In a medium mixing bowl, add the egg and flour. Whisk until well mixed and smooth.
Step 11: In another mixing bowl, add the Panko bread crumbs, garlic powder, Parmesan cheese, oregano, and 1/4 teaspoon of pepper. Whisk until well combined.
Step 12: Use paper towels to pat dry the chicken.
Step 13: Dip each chicken into the egg mixture, then into the Parmesan mixture. Make sure to coat each well.
Step 14: Place a 10-inch non-stick skillet on the stove and turn the heat to medium-high.
Step 15: Add olive oil and allow it to become hot.
Step 16: Add 2 chicken at a time and cook each side for 2 to 3 minutes or until golden brown.
Step 17: Place the fried chicken on a baking sheet. Repeat this process to the rest of the chicken.
Step 18: In a small mixing bowl, add provolone and mozzarella. Stir until well combined.
Step 19: Sprinkle mixture over the fried chicken.
Step 20: Place the chicken inside the oven boil for 1 to 2 minutes or until the cheese has melted completely.
Step 21: Remove from the oven and spread marinara sauce over each chicken cutlet and garnish each with 1/4 cup of basil.
Step 22: Serve and enjoy!
Calories 577 | Calories from Fat 324 | Fat 36g 55% | Saturated Fat 10g 63% | Cholesterol 141mg 47% | Sodium 848mg 37% | Potassium 1085mg 31% | Carbohydrates 24g 8% | Fiber 4g 17% | Sugar 10g 11% | Protein 30g 60% Vitamin A 1060IU 21% | Vitamin C 21.6mg 26% | Calcium 408mg 41% | Iron 4.1mg 23%