Chicken Parmesan

Directions

Serves: 2
Prep and cook time: 30 minutes

• Preheat oven to 375° F.
• In a medium saucepan over medium heat, add one tablespoon vegetable oil and onions and let sweat for two to three minutes until translucent. Add garlic and cook for one more minute, then add tomatoes and break them up with a spoon. Turn heat to low and cover with a lid and cook for about 15 to 20 minutes, stirring occasionally.
• Mix breadcrumbs with 80 per cent of the parmesan and then place in a flat casserole dish. Beat egg in a separate flat casserole dish for breading.
• Place chicken breast between plastic wrap or in a bag and flatten to about half an inch thick using a meat hammer or rolling pin. Season both sides lightly with salt
• Dip the chicken into egg, coating both sides, and then coat with breadcrumb mixture.
• Heat a large frying pan over medium-high heat, and heat remaining oil until it shimmers. Placing one or two cutlets in pan at a time, brown both sides well and then set aside. Repeat with remaining chicken.
• In casserole dish, spoon three-quarters of sauce on the bottom, place chicken cutlets on top of the sauce, and cover with remaining sauce. Spread mozzarella and remaining parmesan on top of the cutlets. Bake for 10 minutes. Allow to cool for five minutes and garnish with fresh thyme.