1 Begin the sauce: Warmth the olive oil in a saucepan on medium-high warmth. Add the onions and sauté for two to three minutes. Add the minced garlic. Cook dinner till aromatic, a few minute extra.
Then add the crushed tomatoes, oregano, crimson pepper flakes, and sugar. Deliver to a simmer; scale back the warmth to keep up the simmer. Cook dinner, uncovered when you put together the hen (about 10 to 12 minutes).
2 Preheat oven to 400°F.
three Pound cutlets skinny: Place the hen cutlets one by one between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or perhaps a heavy empty wine bottle to pound or roll the hen items to a good thickness of 1/four to 1/2-inch. Sprinkle salt on either side of the cutlets.
four Put together breadcrumbs and eggs for dredging: In a shallow bowl (giant sufficient to dredge the cutlets), combine collectively the breadcrumbs, half of cup Parmesan, and pinch of salt. In separate shallow bowl, whisk collectively the eggs.
5 Dredge cutlets and brown them: Warmth 1/four cup olive oil in a big sauté pan on medium-high warmth till the oil is shimmering (not smoking) and a chunk of breading dropped into it sizzles.
Working one cutlet at a time, dip the hen cutlet into the egg combination after which into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.
Decrease the warmth to medium and gently fry the hen cutlets till they’re golden brown on both sides, about three to four minutes per aspect.
6 Prep the hen for the oven: Unfold sufficient tomato sauce to thickly coat the underside of a 9×13 casserole pan or baking dish. As soon as the cutlets are browned on either side, prepare them on prime of the tomato sauce within the baking dish.
Spoon tomato sauce over every of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over every cutlet and sprinkle with the remaining half of cup of Parmesan cheese.
7 Bake: Bake within the oven at 400°F for 10 to 12 minutes, or till the mozzarella begins to brown.
eight Serve: Serve with pasta and the remaining sauce, or in a big roll.