Best Tuscan Farmhouse Chicken Cutlets With Red Sauce Recipes

TUSCAN FARMHOUSE CHICKEN CUTLETS WITH RED SAUCE

Tuscan Farmhouse Chicken Cutlets with Red Sauce image

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...

Provided by Diane Atherton

Categories Pasta

Time 50m

Number Of Ingredients 24

Ingredients

ITALIAN SAUCE
3 Tbsp olive oil, extra virgin
1 medium white onion, chopped
1 medium 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
CHICKEN AND PASTA
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 large egg
2 Tbsp milk
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

Steps:

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!

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Chicken Cutlet Parmesan With Tomato Sauce image

This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.

Provided by MrsJ492

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, grated
1 egg, beaten
4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
2 tablespoons olive oil
4 slices mozzarella cheese (or enough to cover the casserole)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
28 ounces Italian-style stewed tomatoes, drained
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano

Steps:

Prepare the sauce first.
Heat oil over medium heat in a medium-sized saucepan.
Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
While the sauce is reducing, prepare the chicken breasts.
Preheat oven to 350 degrees.
Combine bread crumbs and Parmesan cheese in a plate.
Place egg in shallow bowl.
Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
Heat oil over medium heat in a large frying pan,
Add coated chicken breasts.
Cook until lightly browned, about 5 minutes per side.
Arrange chicken breasts in a single layer in an oven proof baking dish.
Pour tomato sauce over chicken.
Top with mozzarella cheese.
Bake until cheese is melted and bubbly, approximately 15 minutes.