Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C), then make the sauce. In a medium sauce pan over medium heat, add
Olive Oil (3 Tbsp)
and let it get hot. Add
Onion (1)
and cook stirring occasionally for 3-5 minutes. Add
Garlic (3 cloves)
and cook for 30 second or so.
Step 2
Add
Crushed Tomatoes (1 can)
. Rinse the can with a little water, and add it to the pan. Stir and bring to a simmer. Add
Crushed Red Pepper Flakes (1/4 tsp)
,
Salt (to taste)
,
Granulated Sugar (1/2 tsp)
,
Freshly Ground Black Pepper (to taste)
and stir. Cover and lower heat to low. Cook for 15-20 minutes. Stir in
Fresh Basil Leaves (6)
and add more seasonings if needed.
Step 3
In a shallow bowl whisk
Eggs (2)
. In another shallow bowl add
Breadcrumbs (1 cup)
,
Onion Powder (1 tsp)
,
Garlic Powder (1 tsp)
,
Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
and combine.
Step 4
Season
Chicken Cutlets (1.5 lb)
with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Coat them with
All-Purpose Flour (1/2 cup)
. Dip each piece of chicken in the eggs then in the breadcrumbs, coat well and set aside on a plate.
Step 5
Fried chicken cutlets in
Frying Oil (as needed)
over medium-high heat until they crisp up, 2 minutes or so per side. Remove to a clean plate.
Step 6
Place the chicken in a baking dish or baking sheet. Add the marinara sauce on each piece of chicken and spread. Add
Provolone Cheese Slices (to taste)
and
Grated Parmesan Cheese (to taste)
.
Step 7
Bake in the preheated oven for 15 minutes. Serve hot.
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