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tuscan farmhouse chicken cutlets with red sauce

★★★★★ 1
a recipe by
Diane Atherton

I started out with fried chicken and veggies in mind for lunch. Then things changed. What I thought would be my take on Chicken Parmesan did not have any Parmesan Cheese in it so it could not be. Parmesan Chicken it may not be, but it surely is not lacking in flavor. I used my homemade lasagna sauce recipe (adjusting ingredients) and I breaded the chicken (adding Italian seasoning) the way I bread pork chops and steak fingers for a nice crispy fried cutlet. Served on top of pasta, topped with mozzarella and more sauce. Mmmm good!

★★★★★ 1
serves 2 to 4
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For tuscan farmhouse chicken cutlets with red sauce

  • 3 Tbsp
    olive oil, extra virgin
  • 1 md
    white onion, chopped
  • 1 md
    bell pepper, choppped
  • 3 tsp
    minced garlic (i used the jarred and added a little of the juice)
  • 2
    14.5-oz cans diced tomatoes
  • 1
    8-oz can tomato sauce
  • 1 tsp
    red pepper flakes, optional (i always use)
  • 1 tsp
    fennel seed
  • 1 to 2 tsp
    sweet basil, dried (can use 1/2 cup fresh if you have on hand)
  • 1 tsp
    italian seasoning, dried
  • salt and fresh ground pepper, to taste
  • 2 to 4
    boneless and skinned chicken breast
  • 1 c
    all purpose flour
  • 1 1/2 c
    panko bread crumbs (can be found in grocery store section with flour and meal)
  • 1 to 2 lg
  • 2 Tbsp
  • 1 tsp
    italian seasoning
  • salt and pepper to taste
  • 2 Tbsp
    butter (may need more)
  • 2 Tbsp
    olive oil, extra virgin (may need more)
  • pasta cooked to directions (i used thin spaghetti)
  • mozzarella cheese (slices or shredded) enough to top chicken cutlets

How To Make tuscan farmhouse chicken cutlets with red sauce

  • 1
    SAUCE: Heat oil in a medium size sauce pan over a medium heat. Add onion, bell pepper and garlic; cook until tender
  • 2
    Add diced tomatoes with juice, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 15 minutes covered. Uncover and contine to simmer another 15 minutes, stirring occassionally until thickened. Taste test, add add'l seasoning if desired.
  • 3
    PREPARING CHICKEN: Pound chicken to about 1/4 inch thickness. NOTE: If chicken breast are large, you can pound to 1/4 inch thickness and slice in 1/2 for 2 servings.
  • 4
    Set up 3 bowls for battering: 1st bowl combine flour and salt and pepper to taste. 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs, italian seasoning and a sprinkle of salt if desired.
  • 5
    In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
  • 6
    Rinse chicken and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
  • 7
    Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated.
  • 8
    Line an appropiate size pan with foil; place cutlets in pan. Spoon a small about of sauce over chicken (2 to 3 tablespoons). Top with a slice of mozzarella cheese (or 2 to 3 tablespoons of shredded). Place under broiler in oven until cheese melts (about 2 minutes). NOTE: I put rack on 3rd level from broiler.
  • 9
    Place pasta on plates, spoon some of the sauce over pasta, top with a chicken cutlet and spoon more sauce over chicken. Enjoy!

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