I found this classic recipe for chicken parmigiana in the Better Homes and Garden cookbook that I love so much! Sometimes you just want to go back to the classics, ya know?
- 1 tbsp butter
- 1/3 cup chopped yellow onion
- 1 clove garlic, minced
- 1 14.5 ounce can diced tomatoes, undrained
- 1/2 tsp sugar
- 1/8 tsp salt
- Dash of black better
- 1/4 cup snipped fresh basil
- 4 skinless, boneless chicken breast halves (6 to 8 ounces each)
- 1/2 cup seasoned fine dry bread crumbs
- 4 tbsp grated Parmesan cheese
- 1/2 dried oregano, crushed
- 1 egg, lightly beaten
- 2 tbsp milk
- 3 tbsp EVOO
- 1/4 cup shredded mozzarella cheese (1 ounce)
- For sauce, melt butter in a medium sauce pan over medium heat. Add onion and garlic and cook until tender. Stir in the tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or to desired consistency, stirring occasionally. Stir in basil at the last minute. Set aside and keep warm.
- For the chicken, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap.
- In a shallow bowl, stir together bread crumbs, 3 tbsp of the Parmesan cheese, and the oregano. In a second bowl, stir together the egg and milk. Di[p chicken into egg mixture and into crumb mixture to coat.
- In a very large skillet cook chicken in hot oil over medium heat for 2 to 3 minutes per side or until golden. Transfer chicken to platter.
- Spoon sauce over chicken. Top with mozzarella cheese and the remaining 1 tbsp Parmesan cheese. Let stand about 2 minutes or until cheese melts.