Angela's Italian Recipe for Chicken Cutlet Parmigiano

Chicken Cutlet Parmigiano
(Cotoletta di Pollo alla Parmigiana)


Ingredients:

For the Tomato Sauce:
1/4 cup extra-virgin olive oil
1 and 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated peeled carrots
3 tablespoons chopped fresh thyme
Two 28-ounce cans peeled whole tomatoes in juice

For the Chicken:
10 skinless boneless chicken breast halves
3 cups fresh breadcrumbs (from crustless French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
6 tablespoons (or more) extra virgin olive oil, divided
3 cups coarsely grated well-drained fresh water-packed mozzarella, divided
1 and 1/4 cups freshly grated Parmigiano cheese, divided
1 and 1/4 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram

Directions:

Prepare the Tomato Sauce:
Heat olive oil in large saucepan over medium-high heat.

Add onions and garlic; saute until onions are soft and golden, about 10 minutes.

Add carrots and thyme; saute until carrots are soft, about 5 minutes.

Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.

Reduce heat to medium-low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour.

Season sauce to taste with salt and pepper.

Prepare the Chicken:
Place chicken breast halves between 2 sheets of plastic wrap.

Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness.

Sprinkle both sides of chicken with salt and pepper.

Spread breadcrumbs on plate.

Whisk eggs to blend in medium bowl.

Spread flour on another plate.

Coat both sides of chicken with flour, then eggs, then breadcrumbs.

Preheat oven to 350°F.

Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.

Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more olive oil as needed (chicken will not be cooked through).

Transfer chicken to platter.

Spread 1 cup sauce over bottom of 15 x 10 x 2-inch glass baking dish.

Arrange 1 layer of chicken over sauce.

Spoon 2 cups sauce over.

Sprinkle half of mozzarella, Parmigiano, and Pecorino over.

Repeat with remaining chicken, sauce, mozzarella, Parmigiano, and Pecorino.

Bake until cheeses melt and chicken is cooked through, about 20 minutes.

Sprinkle with parsley and marjoram and serve. Serves 10.