I would say this is definitely a weekend recipe and one that is much easier when you have someone else in the kitchen with you. Jim did the coating and frying and I made the sauce and the pasta. Looking at this picture is making me hungry. This is probably one of my favorite meals and we don’t have it all that often because preparing the sauce and the breading process can be a little time consuming. It’s well worth it though.
Tomorrow is Take Your Child to Work Day and I am bringing Ella to the event. I guess it is pretty exciting for a kid to go to the office with their parent and she has been looking forward to this day all week. I work for a large IT company, so many of the events are geared towards getting kids interested in a career path in technology. Last year I helped with one of the events and my group made bridges out of spaghetti and marshmallows. I thought the girls might enjoy doing the same thing at home with marshmallows and toothpicks so I got them some. For the next month I was cleaning up sticky toothpicks from the playroom. Oh well.
Anyways, we have to get ready early to get to the event for breakfast, so I need to cut this post short and get to bed. Good night, y’all – and if you don’t have dinner plans for this weekend make this!
In this recipe I used the sauce from my Spaghetti and Meatballs recipe.
You can make this recipe keto/low-carb friendly by replacing the flour with almond flour and breadcrumbs with crushed pork rinds. No noodles and I sometimes up the cheese or drizzle a little EVOO over it before serving.
- Prepare your tomato sauce ahead of time in a large dutch oven and simmer while you are preparing the chicken.
- 4 boneless skinless chicken breasts
- 2 eggs
- 1 cup flour (replace with 1/2 cup Almond Flour for Keto)
- 1 cup fresh breadcrumbs (replace with finely crushed Pork rinds for Keto) you can use panko here if you would like a little more crunch
- 3 Tablespoons Parmesan cheese
- Salt and Pepper
- 3 Tablespoons of olive oil
- 8 oz. sliced mozzarella cheese
- Sliced fresh basil optional
- Freshly grated Pamesan cheese
- Place chicken breasts between two pieces of plastic wrap and with the flat side of a meat mallet pound chicken breasts until they are about 1/2 inch thick.
- Arrange two plates and one large flat bowl in a row. On the first plate put the flour along with a decent amount of salt and pepper. Mix this up with a fork until evenly distributed. In the bowl beat the egg until frothy. On the last plate place the breadcrumbs, Parmesan and salt and pepper. Combine with a fork. Dip each piece of chicken in the flour, then the egg and finally the breadcrumbs, ensuring that each piece of chicken is evenly coated.
- Heat olive oil in a large skillet and when it is nice and hot add the chicken. Cook on each side for 3-4 minutes and remove from the skillet.
- Place the chicken cutlets over the warmed tomato sauce in the dutch oven. Spoon a tiny bit of sauce over each cutlet and then place a slice of mozzarella over each ensuring the entire cutlet is covered. Place the lid on the dutch oven and simmer until cheese is melted.
- Serve with spaghetti and a good sprinkling of basil and freshly grated Parmesan cheese. For keto/low-carb skip the spaghetti. Just as delicious by itself.