Our son Rick found this recipe when he was studying Greece in Junior High. He served it to his class as part of his project and we've been making it ever since.
It's a wonderfully flavourful tomato sauce made from ingredients
you have in your cupboard..
It is great served over meatballs or shrimp or just plain as a pasta sauce.
I also like to use it for Chicken Veal Parmigiana. (recipe follows)
- 1 large onion finely chopped
- 1/4 cup butter (no substitutes*)
- 2 Tbsp olive oil
- 1 6 oz. can tomato paste
- 1 can water
- 1 large garlic clove, minced
- 2 Tbsp white wine vinegar
- 2 Tbsp brown sugar
- 1 tsp. dried basil
- salt and pepper to taste
- In a medium pot, saute` onion in butter and olive oil until golden brown.
- Add remaining ingredients and stir.
- Simmer, uncovered, for about 30 minutes, stirring occasionally.
- 4 chicken breasts or veal cutlets
- 1/2 cup flour
- 1/2 tsp. basil
- salt and pepper
- 1 large egg beaten with a fork
- 1 1/2 cup Panko bread crumbs
- Greek Tomato Sauce
- 4 slices Mozzerella cheese
- grated Parmesan cheese
- Lay chicken breast or piece of veal between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness.
- Mix flour, basil, salt and pepper in a shallow bowl.
- Dredge each piece of meat in seasoned flour.
- Dip floured meat into beaten egg and then Panko crumbs.
- Fry in 1/2" hot oil until nicely browned on each side, turning only once.
- Place meat on a baking sheet and bake at 350º until meat is done, about 20 minutes.
- Top each serving with a generous amount of warm tomato sauce and one piece of Mozzerella cheese, then sprinkle with 1 Tbsp Parmesan cheese.
- Return to oven and broil, watching closely, until cheese begins to brown.