4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
1 can of tomatoe or tomatoe paste
1 cup breadcrumbs
3 Tbsp. of Chimichurri “Original”
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp dry basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced
Tip: Your sauce will only be as good as your tomatoes, so use a good quality canned tomato! We like San Marzano or Muir Glen.
Preheat oven to 400°F. Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper.
Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.
In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs.
Working in batches as to not crowd the pan, place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.
Spread enough tomato sauce to thickly coat the bottom of 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Spoon tomato sauce over each of the cutlets. Sprinkle the tops with basil. Then lay slices of mozzarella over each cutlet and sprinkle the 3 table spoons of Chimichurri dry spice and the remaining 1/2 cup of Parmesan cheese an
Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large bread roll.