In less than 20 minutes, you’ll be done cooking this tasty and simple Swiss steak dish for the crockpot. I enjoy serving this over rice or egg noodles, making sure you get a full spoonful of sauce with the meat. Any vegetable you choose may be added to the slow cooker, including celery, green pepper, and carrots. I keep my Swiss steak basic because my hubby doesn’t like celery or green pepper.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup olive oil, divided
- 6 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- ½ cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dried penne pasta
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
Instructions
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
- In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
- Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
- Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 3 g |
| Sodium | 1034 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Doubled the seasoning and chopped 2 small homegrown tomatoes to the pot. 1 c tomato sauce later and it’s perfection. It needs more seasoning for our tastes.
One of my family favorites
This was good but I adjusted it some. I added a little sugar and Italian seasoning to the sauce, put less red pepper flakes in the oil, and used only 1 egg for the chicken.
Fabulous just as it is! Even my son loves it and he doesn’t like things too spicy. No changes. Fantastic!
Like it a lot
Kids loved this meal. I made little chicken bits instead of doing the fillet. but did everything else by the recipe. would definitely make this again.
This was very good. I cut the chicken into small pieces and only used one egg and about one cup of breading, as someone else suggested. I used regular diced tomatoes and otherwise followed the recipe. It was a little hot for me, so will probably use less red pepper next time.
I made this recipe exactly as it says to. No substitutions or changes. The flavor of the sauce is great, but it’s too hot. I’ll be reducing the pepper flakes by a 1/3 next time for sure. I don’t like anything hotter than Frank’s hot sauce and this was a bit too much for me.
Amazing dish and Simple too
I made some adjustments and it was great! All I did was: I blended the tomato sauce, basil, and chunks together to keep it a bit smoother. I also added another pinch of pepper flakes to give it a slightly stronger punch. Minced garlic also works well if need be. For the chicken, I had used a mix of just Italian breadcrumbs and Panko. The Italian breadcrumbs was just fine for the seasoning and the Panko added some extra crunch and crispness.
I like the recipe and will certainly make it again. I used 1 TBSP olive oil to saute the garlic (increased to 8 cloves) and red pepper flakes (which I reduced to 1/2 tsp and my my asked me to use less when I make it again). I incorporated the suggestion of others to use 1 egg and 1 cup of bread crumbs and 3 TBSPs parmesan cheese in place of the salt., as well as pitted Kalamata olives (halved). In addition I added 1 lb of sausage links cut into pieces, 1 large onion, and 1 large green pepper.
Came out amazing! If you don’t like heat maybe use a bit less red pepper but other than that, delicious!
I found it very bland. I added red wine vinegar and some Parmesan cheese. I may make it again but will tweak it more.
Awesome!! We love this, especially the quick easy sauce and I use it when I make ravioli or stuffed shells now too. I am always amazed at the flavor this sauce has with so few ingredients. I use dried basil because I’m too lazy to use fresh and it works fine for us.
This was really good. I cut down on the red pepper flakes, added more tomato sauce, and used half the amount of eggs and bread crumbs.
Great
I’ve been wanting to try this recipe and finally did so today. In a word, Delicious! Lots of flavor bursting forth in each bite. My wife loved it so much so that she’s going to make it for her Bunco Party in a couple of weeks. Good cooler weather dish. If you’re wanting a great Italian dinner, make Penne Arrabiata!
Very delicious! I agree with other reviewer’s, serve the chicken on top. I also added a half package of cream cheese to make it creamier and to tune down the spice a bit for my 2 year old. I’ll omit the red pepper flakes next time.
I love this recipe! I’m not the best cook, but this makes me look like I know what I am
this is one of my family’s favorite dinners. My 10 year old even brings it in a thermos for school lunch the following day. super flavorful and leftovers are even better!!
I didnt put the chicken in. I served it on top so the chicken was still crispy. I loved this recipe and my husband and 6 year old loved it too. I might cut back on the pepper flakes next time as it was too spicy for my son.