A while back I posted a recipe for some fabulous Chicken Cutlets. This recipe kicks it up a notch. Well not in a spicy way. Or an Emeril way either for that matter.
It was a fancy Sunday dinner recipe that Momma would serve over rice. Now that I’m older, I serve it over a taste of spaghetti with a veggie. So good! And very easy to make, but will wow any dinner guests.
Follow the chicken cutlet recipe (minus the lemon garnish at the end) and make this fab sauce and bake! VOILA!!
CHICKEN CUTLET PARMESAN
-2 15 oz cans of Tomato Sauce
-1 6 oz Tomato Paste
-6 oz of Water
-1/2 tsp Garlic Powder
-1/2 cup of Parmesan Cheese
-2 cups of shredded Mozzarella
-In a sauce pan on low-medium heat combine tomato sauce, paste, water, a few shakes of salt and pepper, garlic powder and parmesan cheese. Let simmer while you fry the cutlets. This should bubble, turn up your heat a bit if you need to!
-Follow my earlier blog on making the cutlets (see like above) while the sauce simmers.
-Once you are done with the cutlets, put them to the side. Pre-heat oven to 375.
-In a baking dish or pan (with this recipe it really does not matter what you use as long as it’s large enough) spread a thin coating of sauce along the bottom of the pan. Arrange cutlets. Spoon sauce liberally over cutlets (leaving some for serving).
-Sprinkle mozzarella generously over the top.
-Bake in the oven for 40 minutes, or until cheese is bubbly and toasted!
-Serve with rice or pasta, or just on it’s own…it’s up to you!