Chicken Parmesan

Want to take the regular Chicken cutlets up a notch? Are you tired of cooking the same chicken breast, but don't have time for elaborate recipes? Do you have leftovers of breaded chicken chops and you want to spice them up? This family friendly and a foolproof Chicken Parmesan might be your answer. 
Chicken Parmesan are chicken cutlets, breaded and fried, topped with Tomato Sauce, covered with Mozzarella and Parmesan cheeses, and baked. So as a result you get a chicken that is tender and juicy inside, crispy and flavorful outside, beautifully covered with your favorite tomato sauce and bubbling melting cheese...sounds delicious right? And the best part - it looks very good and easy to make. The Chicken cutlets can be prepared a day in advance, as well as a sauce. You can use your favorite Tomato Sauce recipe or a store-bought Tomato Sauce. Assembling it and baking will take about 30 minutes. It's great with pasta or a Cesar Salad. Try it and I am sure your whole family will love this healthy and delicious dish.

Ingredients

Sauce:
2 (14.5 oz.) cans of diced or whole peeled tomatoes
1 (6 oz.) can tomato paste
4 tbsp. chopped fresh parsley
2-3 clove garlic, minced
1 teaspoon dried or fresh oregano 
1 tsp. salt
1/4 tsp. ground black pepper
6 tbsp. olive oil
1/3 cup onion, finely diced
1/2 tsp. red pepper flakes
1/2 cup chicken broth or white wine
Chicken:
4 chicken breast
1 egg
 ½ cup flour
1 cup breadcrumbs, Italian Flavored
1 cup grated Parmesan cheese
200 gr. mozzarella cheese, sliced or shredded 
1/4 cup olive oil
Salt, pepper to taste

Directions

Make Tomato Sauce:
In a food processor place canned tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper. Blend until smooth.
In a medium pot over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and broth.
Simmer for at least 30 minutes up to an hour, stirring occasionally.

Make Chicken Cutlets:
Preheat oven to 400°F.
Wash and clean the chicken breasts, and remove the fat. Cut the breasts to cutlets. Sometimes you can get 2 nice cutlets from a chicken breast, but if not, cut a nice cutlet and use the trimming to make meatballs or Chicken burgers.  
Place the chicken cutlets on a cutting board and cover them with a plastic wrap. Gently pound them with a meat mallet to an even thickness of 1/4 to 1/2-inch.

Season both sides of the cutlets with salt and pepper.
In a shallow plate mix together the breadcrumbs and 1/2 cup of the Parmesan cheese. In a separate plate whisk the egg.

Place the flour in a third shallow plate. 

Heat the olive oil in a large frying pan over a medium-high heat. 

First dredge both sides of the chicken in flour and then dip it in egg, letting the excess to drip off. Emerge chicken cutlets in breadcrumbs, covering it completely. Press breadcrumbs gently if needed.

Fry the chicken cutlets until they are golden brown, about 3-4 minutes each side.

Make Chicken parmesan: 
Spread tomato sauce to generously coat the bottom of 9x13 a baking dish. When the cutlets are browned, place them on top of the tomato sauce in the baking dish.

Add tomato sauce over each chicken cutlet, sprinkle with chopped basil leaves and top with shredded or sliced mozzarella. To complete this pure goodness, sprinkle the remaining parmesan cheese on top.

Bake in the oven for about 15 minutes, or until the cheese is bubbly and golden brown.

Serve it with extra sauce from the Chicken dish and a Cesar Salad.