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Poultry
Chicken

Lynn's Cheese Chicken Cutlets

• 3 cups plain good-quality bread crumbs
• 1/4 cup freshly-grated parmigiano-reggiano cheese, plus more for garnish
• 1/4 cup freshly-grated pecorino-romano cheese, plus more for garnish
• 1/4 cup fresh flat leaf parsley, finely chopped, plus more for garnish
• Salt and pepper to taste
• 3 large eggs
• 1 Tbsp milk
• 4 thin-sliced, boneless, skinless chicken breasts
• 6 Tbsp extra-virgin olive oil
• 1 (28 oz.) can San Marzano whole peeled plum tomatoes
• 2 garlic cloves, chopped
• 2 garlic cloves, whole
• 1/2 cup fresh basil, hand-shredded, plus more for garnish
• Red pepper flakes, to taste
• 1 fresh mozzarella ball, sliced

In a large shallow plate, combine the bread crumbs with the grated cheeses, flat-leaf parsley and salt and pepper. Set aside.

In a small bowl, whisk together the eggs and milk.

Heat a skillet (that has an accompanying lid) with 4 tablespoons of extra-virgin olive oil until there is a light smoke. Fry the breaded chicken cutlets about 5 minutes on each side, or until browned nicely. Do not overcrowd the pan. Remove the cutlets to a plate lined with paper towels and reserve.

In a bowl, break up the San Marzano tomatoes with your hands. Put 2 tablespoons olive oil in a deep pan. Add the chopped garlic and the whole garlic. Sauté lightly. When whole garlic is slightly browned, remove and reserve it for the bread dip (see recipe below).

To the pan, add the hand-crushed tomatoes, red pepper flakes, and a handful of fresh basil. Let cook for 10 to 15 minutes. Season with salt and pepper to taste.

Lay the cooked, breaded chicken cutlets into the tomato sauce. Top with sliced mozzarella. Cover the skillet with the lid and let cook over medium heat for 10 more minutes.

Garnish with remaining grated cheeses and more fresh parsley and basil.

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