Preparation time:
• Preparation: 25 minutes
• Baking: 30 minutes
• Serves: 2
Ingredients:
For the chicken cutlets:
• 2 chicken breast fillets
• 5–7 tablespoons breadcrumbs
• 2 tablespoons grated Parmesan (Grana Padano)
• 5–6 tablespoons plain flour
• Salt and white pepper to taste
• 2 eggs
For the tomato sauce:
• 1 tablespoon olive oil
• 350–400 ml canned peeled tomatoes
• 1 tablespoon tomato paste
• 2 cloves of garlic
• 1/3 teaspoon sweet paprika powder
• 1 tablespoon maple syrup or 1 teaspoon sugar
• 1/3 teaspoon salt
• A pinch of dried oregano and parsley
For the gratin topping:
• 3 tablespoons grated Parmesan
• 3–4 slices of mozzarella for baking
00a0Method:
• Preparing the cutlets:
Season the chicken fillets with salt and pepper. In one dish mix the flour with salt and pepper, in another beat the eggs, and in a third combine the breadcrumbs with the grated Parmesan. Coat the cutlets first in flour, then in egg, then in breadcrumbs. If you like, repeat the process for a crispier crust.
• Frying:
Fry the cutlets in oil until golden. Drain on paper towels.
• Sauce:
Sauté the chopped garlic in oil, add the tomato paste, peeled tomatoes, seasonings, sweet paprika and syrup/sugar. Simmer for 10 minutes over low heat.
• Assembly and baking:
Spread the sauce in a baking dish, place the cutlets on top, brush with a little sauce, add the mozzarella and Parmesan. Bake in the oven on the grill setting for 5–10 minutes, or until the cheese is nicely browned.
• Serving:
Serve with pasta, rice or fresh bread.