Equipment
Cutting board
Chefs knife
Large saucepan
Cooking spoon or spatula
Wax paper or plastic wrap
Mallet or rolling pin (to pound chicken)
3 shallow bowls or pans (breading and dredging station)
14-inch skillet
Tongs
Baking tray
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Ingredients
For the Tomato Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 medium onion, minced
- 1 basil sprig
- Pinch of crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chicken stock
- Pinch of sugar
- 1 tablespoon tomato paste
- Kosher salt
- Pinch of sugar
- 1 tablespoon tomato paste
- One 28-ounce can tomato puree
- Pepper
For the Chicken:
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- Salt
- Pepper
- 4 cups toasted bread crumbs
- 1 cup grated parmesan cheese
- 2 cups flour, well-seasoned with salt, pepper, dried basil, dried oregano and chile flakes
- 5 beaten eggs
- 2 cups canola oil, for frying
- 1 cup whole milk ricotta cheese
- 2 cups mozzarella pearls or diced fresh mozzarella, drained well
- 1/4 cup fresh basil leaves, julienned
For Pomodoro Pasta:
- 1 box of Barilla® Spaghetti, Linguine or Angel Hair
- Large pot for boiling water
- Water and salt
- Long handled cooking spoon
- Strainer
- 14-inch skillet (same one used for chicken, is fine)
Directions
First, make the tomato sauce. In a large saucepan, heat the olive oil until shimmering. Add the garlic, onion, basil, a pinch of chile flake and oregano. Cook over medium heat for 3 minutes. Add the stock and cook for 1 minute. Season with salt and sugar. Add the tomato paste and tomato puree. Stir to combine and simmer over moderately low heat for 20 minutes. Taste the sauce and season with salt and pepper as needed. Reserve.
Place the chicken breasts one at a time between sheets of wax paper or plastic wrap. Drizzle the olive oil over the chicken and then pound out with a mallet until the breasts are about 1/4-inch thick. Season with salt and pepper.
In one bowl, combine the breadcrumbs with the parmesan cheese. Place the seasoned flour and beaten eggs in separate bowls to make a breading station. Dredge each chicken breast in the seasoned flour, dip in the beaten egg and then dredge in the breadcrumb cheese mixture. Set aside.
Heat the oil in a 14-inch skillet over medium heat to 375 degrees F. One at a time, fry the chicken pieces until cooked through and golden brown, about 4 minutes per side.
Place both fried chicken cutlets on a baking tray, smear with the ricotta, top with some tomato sauce, and season as needed. Cover with the mozzarella cheese and broil until cheese is bubbling and starting to brown. Serve immediately, garnishing with fresh basil.
Check out www.rrcookingcamp.com [1] for more information!