| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- Eight 3-ounce chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- Two 32-ounce cans crushed tomatoes
- 4 to 6 fresh basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Instructions
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1001 |
| Total Fat | 68 g |
| Saturated Fat | 21 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 13 g |
| Sugar | 26 g |
| Protein | 56 g |
| Cholesterol | 191 mg |
| Sodium | 1996 mg |
Reviews
We assumed that we would like this recipe cause we order it often enough at the local Italian restaurant. We prepared every step as directed. In the end we just didn’t enjoy the flavor.
Delicious! I basted the chicken with the oil and herb mix and let it sit in the fridge until ready to cook. I cooked two 8 oz breasts and used the full amount of herbs and more. I skillet cooked one side for 8 minutes, flipped, dressed with sauce and cheese toppings and baked at 425 for 10 min. For added creaminess I added a dollop of whipped ricotta to the bake. Didn’t miss the breading or fry at all. Really amazing.
I made this last night for my family. It was easy and tasted great.
Excellent. Next time I’m using it like the cheese used here. Wish I saw the video first. But wow. That sauce is soooo good too. Definitely making it again
I like this better than frying the chicken and breading it. Thank you Giada! It is so delicious! ☺️
Delicious! I did as another recommended and brushed the chicken with the oil/herb mixture and let it sit for a bit while I made salad and set the table. I also salted and peppered the chicken itself. I used Raos sauce and used the remainder of the jar for a side of pasta. Thanks Giada. You always have good and no-fail recipes.
I loved this recipe because it’s finally a chicken parm without breading & it’s lighter on sauce & cheese
This healthier version of a classic is always a crowd pleaser when I make it. Premium olive oil is a key, and we up the herbs and add fresh basil.
Very bland tasting to me! It’s not something I’ll fix us again.
So simple so easy. Entire family loved it! This will be a go-to in my house.