Recipe
Why make it
Crisp golden chicken cutlets under a simple garlicky tomato sauce and melted mozzarella. An Italian-American favourite that feels special but uses everyday ingredients.
Serves 4
+ 11 more in the full recipe
Step 1 of 9
Heat the oven to 220°C (200°C fan). Lay the chicken cutlets between two sheets of baking paper or cling film and pound gently with a mallet or rolling pin to an even thickness of about 1.5 cm. Season both sides with half the salt…
Step 2 of 9
Make the sauce: warm the olive oil in a saucepan over medium-low heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant but not browned.
Step 3 of 9
Stir in the tomatoes, tomato paste, sugar and remaining salt. Simmer gently, stirring now and then, until thickened and spoonable, then stir in the torn basil and set aside.
Step 4 of 9
Set up three plates while the sauce simmers: flour on the first; beaten eggs on the second; breadcrumbs mixed with the 40 g parmesan, oregano and garlic powder on the third.
Step 5 of 9
Coat each cutlet in flour and shake off the excess, dip in egg and let the extra drip off, then press firmly into the crumbs on both sides until fully covered.
The last 4 steps are in the full recipe.
Cook’s tip
Pound the chicken to an even thickness so every cutlet cooks through at the same time as the crumbs brown.
Ready to cook?
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