Chicken Cutlets:
1. Start by butterflying each chicken breast to create thinner pieces and season them with salt and black pepper.
2. In three separate shallow dishes, place the flour in one, whisk the eggs in another, and combine the breadcrumbs and grated Parmesan cheese in the third.
3. Dredge each chicken cutlet first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Remove and place them on a paper towel-lined plate to drain any excess oil.
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Tomato Sauce:
5. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 3-4 minutes.
6. Stir in the minced garlic, dried basil, and dried oregano, and cook for another minute until fragrant.
7. Pour in the crushed tomatoes, and season with salt and black pepper. Simmer for about 10-15 minutes to allow the flavors to meld and the sauce to thicken.
Assembly:
8. While the sauce simmers, cook the pasta and preheat your oven to 350°F (175°C).
9. In a large baking dish, spread a layer of tomato sauce. Place the cooked chicken cutlets on top of the sauce.
10. Spoon more tomato sauce over the chicken and top with shredded mozzarella cheese.
11. Bake in the oven until the cheese is melted and bubbly, and the chicken is heated through.
12. Serve by placing a portion of pasta on each plate, topping it with the chicken, and garnishing with fresh basil leaves and grated Parmesan cheese.
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Enjoy this delicious and classic Chicken Parmesan with Pasta Bake for a comforting and satisfying meal!
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