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Chicken Parmigiana and Tomato Sauce



This is wonderful way to dress up chicken for a special meal.
The tomato sauce recipe that follows is easy to make and full of flavour.


  • 4 chicken breasts or veal cutlets
  • 1/2 cup flour
  • 1/2 teaspoon basil
  • salt and pepper
  • 1 large egg beaten with a fork
  • 1 1/2 cup Panko bread crumbs
  • Greek Tomato Sauce (recipe follows)
  • 4 slices Mozzerella cheese
  • grated Parmesan cheese
  1. Lay chicken breast or piece of veal between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness.
  2. Mix flour, basil, salt and pepper in a shallow bowl.
  3. Dredge each piece of meat in seasoned flour.
  4. Dip floured meat into beaten egg and then Panko crumbs.
  5. Fry in 1/2 inch hot oil until nicely browned on each side, turning only once.
  6. Place meat on a baking sheet and bake at 350 degrees F until meat is done, about 20 minutes.
  7. Top each serving with a generous amount of warm tomato sauce and one piece of Mozzerella cheese, then sprinkle with 1 tablespoon Parmesan cheese.
  8. Return to oven and broil, watching closely, until cheese begins to brown.
Greek Tomato Sauce

You can make this tomato sauce from ingredients
you have in your cupboard.
It is also great served over meatballs or shrimp or just plain as a pasta sauce.

                       

  • 1 large onion finely chopped
  • 1/4 cup butter (no substitutes*)
  • 2 tablespoons olive oil
  • 1 6 ounce can tomato paste
  • 1 can water
  • 1 large garlic clove, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon dried basil
  • salt and pepper to taste
  1. In a medium pot, saute` onion in butter and olive oil until golden brown.
  2. Add remaining ingredients and stir.
  3. Simmer, uncovered, for about 30 minutes, stirring occasionally.


6 comments:

  1. I am curious - what about the recipe makes this a Greek tomato sauce?

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    Replies
    1. Only the fact that my son found the recipei based it on in a Greek cookbook. Regardless of what is called, is worth trying!

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    2. Looks delicious! Thank you!

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  2. I have made this recipe many times, since the first time it was posted. We really like it!

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  3. I don’t know about Greek, but this is very like how my late husband’d very Italian grandmother Celia taught me how to make a quick pasta sauce using a 6 oz can of tomato paste, sans the white wine vinegar

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  4. I made your tomato sauce today. So good even though I didn't have one thing and added another just because. I used Balsamic Reduction instead of your wine vinegar, didn't have tomato paste so added a few more canned tomatoes, and taaa-daa some lardons. Well, quite a few actually. The smoky taste really is good. I was surprised. I ate it with a big hunk of bread, only. Maybe tomorrow I'll eat it with a poached egg.

    Sharon

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