| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 links mild Italian sausage
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- One 32-ounce can tomato puree
- 1/3 cup tomato paste
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/3 cup fresh basil leaves
- One 1-pound loaf fresh Italian bread
- 1/2 cup fresh parsley leaves, chopped
- 2 tablespoons grated Romano cheese
- 1 cup all-purpose flour
- 3 large eggs
- A pinch salt and pepper
- Four 6-ounce boneless, skinless chicken breasts
- Olive oil, for frying
- 1/2 cup shredded mozzarella
Instructions
- For the sauce: Preheat the oven to 350 F. Put the sausages in a small baking pan and poke each a couple times with a fork. Roast until cooked through, 12 to 15 minutes. Let cool and chop the sausages, reserve the pan drippings. Set aside.
- Heat the oil in a large pot over medium heat, add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Add the tomato puree, 2 1/2 cups water, tomato paste, sugar and salt. Bring to a simmer, adjust to a low simmer and cook for 10 minutes. Add the sausage and reserved drippings. Continue simmering until thickened, 20 to 25 minutes more. Stir in the basil. Keep warm.
- For the cutlets: Cut the bread into pieces and pulse batches in a food processer until fine breadcrumbs. Mix together the breadcrumbs, parsley and Parmesan in a shallow bowl. Beat the eggs with the salt and pepper in another shallow bowl. Put the flour in a third shallow bowl.
- Pound out the chicken breasts between two pieces of plastic wrap or wax paper until just less than a 1/4-inch-thick. Sprinkle each with salt and pepper.
- Bread the chicken: Coat each breast in flour, shake off the excess. Then dip in the egg, letting excess drip off. Finely coat completely in the breadcrumbs. Set aside on a plate.
- Coat the bottom of a large skillet in about a 1/4-inch layer of oil. Heat over medium. Once the oil is hot and shimmering, add the breaded chicken and fry until the cutlets are golden brown and completely cooked through, 3 to 4 minutes per side.
- Ladle half the tomato sauce in a baking dish, top with the chicken cutlets and cover with the remining sauce and sprinkle the cheese over top. Bake until the cheese melts, 2 to 3 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2055 |
| Total Fat | 148 g |
| Saturated Fat | 28 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 74 g |
| Cholesterol | 322 mg |
| Sodium | 1904 mg |
Reviews
Phenomenal. I made into enormous chicken parm sandwiches on Italian bread. Also added provolone.