Categories: Chicken

Ingredients

• 3/4 cup panko
• 4 chicken breast cutlets, trimmed
• 4 tbsp. olive oil, divided
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp. sliced garlic
• 2 cups tomato sauce
• 2 tsp sugar
• 1 cup torn fresh basil, divided
• 3/4 cup shredded mozzarella
• 1/4 cup grated Parmesan

Directions

1. Position rack in middle of oven; preheat broiler to high.

2. Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.

3. Heat 1 1/2 tbsp. oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1 1/2 tbsp. oil and the remaining cutlets. Season with salt and pepper.

4. Add the remaining 1 tbsp. oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.

5. Nestle the cutlets into the sauce in the pan. Top with 1/2 cup basil, mozzarella and Parmesan. Transfer the pan to the oven.

6. Broil until the cheese is bubbling, 2 to 3 minutes. Let cool for 3 minutes before serving. Top with the remaining basil.

Email to a friend | Print this recipe | Back