Before the main course, I do a simple salad; spinach crumbled blue cheese and Italian dressing.
Wine pairing with this dish, the chicken is your canvas. You’re painting it with tomato sauce, cheese, herbs, and breadcrumbs. So for the most part, drink what you’d drink with a delicious cheese pizza. Nothing too fancy.
Try an inexpensive Barbera or Sangiovese (Chianti Classico, Chianti Rufina, or Rosso di Montalcino, for example) or a Montepulciano.
And now for the recipe…
1 tablespoon olive oil
1 small yellow onion, chopped (1/2 cup)
2 to 3 cloves garlic, minced
1 (14.5 ounces) can of stewed tomatoes
1 (16 ounces) jar of marinara sauce (I prefer a 3 cheese marinara sauce)
1 tablespoon balsamic vinegar
Salt & pepper to taste
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil leaves
Shortening to coat for baking
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt & Pepper to taste
1 cup all-purpose flour
3 cups fresh breadcrumbs
4 boneless, skinless chicken breasts
salt and pepper
1/2 cup vegetable oil
2 cups marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Directions for the Sauce:
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly about 10 minutes. Remove from the heat; stir in the basil.
Chicken: Preheat the oven to 425 degrees F. Rub thoroughly with the shortening a 10-inch cast iron skillet. Sprinkle the cutlets with the salt and pepper. Lightly beat the egg whites in a medium bowl. Combine the breadcrumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a cast iron skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned. Transfer the chicken, in 1 layer, to the greased 10-inch cast iron skillet. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil until the cheese is melted and the sauce is bubbly about 10 minutes, then remove the foil and cook for another 5 minutes so the cheese browns a tad — Yummy.
More recipes are coming for those who are rolling solo, living the single life! Here’s a great “Date Night” outfit if you’re cooking for two.
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