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Campagna's Chicken Cutlet Parmesan

Source of Recipe


Chef Mark Strausman, Campagna






List of Ingredients



• 3 large skinless, boneless chicken breasts (about 3 lbs. total), split and trimmed of fat
  
• 2 cups milk
  
• 4 cups all-purpose flour, sifted
  
• 6 large eggs, beaten
  
• 6 cups unseasoned dry bread crumbs
  
• Pinch of salt
  
• 1/2 cup extra-virgin olive oil
  
• 4 Tbsp unsalted butter
  
• 2 cups Mark Strausman' Tomato Sauce, warmed (or Marinara Sauce)
  
• 1/2 lb. fresh Mozzarella cheese, thinly sliced
  






Instructions



1. Using a meat tenderizer or a heavy skillet, pound chicken breasts between 2 sheets of plastic until flat, about 1/4-inch in thickness.
   
   
2. Place milk, flour, eggs, and bread crumbs each in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs).
   
   
3. In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
   
   
4. Place 1/2 cup of the warm tomato sauce in the bottom of a 9x13x2-inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half the sliced Mozzarella. Repeat with the remaining chicken breasts and sauce and top with Mozzarella.
   
   
5. Transfer dish to broiler, and broil until the cheese is melted and golden brown, about 5 minutes.
   
   Remove from the broiler and serve immediately.
   
   Serves 6 to 8