Fried Chicken Cutlets with Tomato Sauce and Mozzarella

The base of the dish is crispy breaded chicken cutlets. To add flavor and color, two excellent additions are included: a delicious tomato sauce and melted mozzarella. The dish can be served with a salad or enjoyed the Italian way: with pasta.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 0.25 teaspoons Salt, table

  • 1 piece Egg, fresh

  • 1 spoon Wheat flour, white, multi-purpose

  • 50 g Cheese, Parmesan, grated

  • 50 g Breadcrumbs, dried

  • 0.25 teaspoons Spices, oregano, dried

  • 2 pinch Spices, pepper, black

  • 2.5 spoons Oil, olive

  • 2.5 spoons Oil, vegetable oil, canola

  • 150 g Cheese, mozzarella

Tomato sauce

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 0.25 teaspoons Salt, table

  • 0.5 teaspoons Spices, parsley, dried

  • 0.25 teaspoons Spices, oregano, dried

  • 2 pinch Spices, pepper, black

  • 600 g Tomato, pieces - can

  • 0.5 teaspoons Sugar, white

  • 1 piece Spices, bay (leaves)

  • 2 spoons Basil, fresh

Steps

  1. First, prepare the tomato sauce. Peel and finely chop the onion. Heat olive oil in a pot and sauté the chopped onion until translucent. Add garlic, salt, oregano, parsley, and continue to fry for another 30 seconds while stirring constantly. Then add tomatoes, sugar, bay leaf, a pinch of ground pepper, and basil. Mix well, taste, and season with more pepper and salt if needed. Bring the sauce to a boil, then reduce the heat, partially cover the pot, and let the sauce simmer for 20 minutes or until it thickens. Stir occasionally while cooking.

  2. Rinse the chicken cutlets under running water and pat them dry with paper towels. Lightly season with salt. In a bowl, whisk together flour and eggs until you get a smooth mixture without lumps. In another bowl, mix grated Parmesan, breadcrumbs, oregano, and pepper. Dip the chicken cutlets first in the egg mixture, then coat them with the breadcrumb mixture, pressing gently with your fingers to adhere.

  3. Heat oil in a pan. Once the oil is hot, place two cutlets in the pan. Cook without moving them for about 1.5 to 2 minutes or until the bottom side is golden brown. Then flip the cutlets and brown the other side. Transfer the fried cutlets to a plate lined with paper towels. Repeat the process with the remaining two cutlets.

  4. Preheat the oven to 180 degrees Celsius. Place the fried cutlets in a deep baking dish. Pour the tomato sauce over them and sprinkle with grated mozzarella. Bake in the preheated oven for 15 to 20 minutes or until the cheese is golden brown on top.

Nutrition Information (Per 100g)

  • Calories: 154.77 kcal
  • Fat: 9.1 g
    • Saturated Fat: 1.73 g
  • Carbohydrates: 7.11 g
    • Sugars: 0.53 g
  • Protein: 9.43 g
  • Fiber: 0.73 g

Advice

Instead of dried herbs, you can use fresh herbs.