Ingredients
- 3 tablespoons olive oil
- 1 onion-large, chopped
- 3 garlic cloves, minced
- salt and ground black pepper to taste
- 2 28 oz crushed or diced tomato canned, each
- ½ teaspoon Italian seasoning
- ¾ cup bread crumbs
- ¾ cup Parmesan cheese
- 6-8 chicken breast cutlets
- salt and ground black pepper to taste
- 1 egg, mixed
- ¼ cup olive oil
- 6-8 mozzarella cheese, slices
- 16 ounces pasta , cooked
Directions
For red sauce, heat 3 tablespoons of olive oil. Saute onion and garlic until tender. Add the tomatoes, salt, pepper and seasoning. Bring to a boil, reduce to simmer for approximately 25 minutes. Stir frequently. Mix the bread crumbs and Parmesan cheese together. Put egg in a dish. (can add a bit of water or use 2 eggs). Season chicken with salt and pepper. Dip into egg, then crumb mixture. Heat oil in fry pan, cook chicken on both sides until done. Pour sauce into a glass 9 x 13 pan. Put chicken on top. Top chicken with a slice of cheese. Boil until cheese it melted and SLIGHTLY browned. Serve with pasta. |