4 Chicken Breasts, in cutlets
1 loaf bread, cut into cubes
2-3 stems of basil, leaves only
2-3 stems of oregano, leaves only
3 cloves garlic, peeled
1 tbsp grated Parmesan cheese
flour (for dredging the chicken)
oil (for frying)
3 balls fresh mozzarella, sliced
Put bread, herbs, garlic, Parmesan, salt and pepper into a food processor and chop until you have uniform bread crumbs.
Beat the eggs with a little bit of salt and pepper
Season the chicken with a little bit of salt and pepper
Dredge the chicken through the flour making sure that each cutlet has an even, thin coating.
Dredge the chicken through the egg, letting all excess egg drip off
Dredge the chicken through the breadcrumbs making sure that each cutlet has an even coating.
Heat about 1cm oil in a frying pan until it is nice and hot (if you drop a cube of bread in, bubbles should start forming almost immediately)
Fry the chicken cutlets until golden brown on both sides.
Coat the base of a roasting pan with tomato sauce
Place the chicken cutlets in the roasting pan and cover them (don’t smother – you should see the brown around the edges) with tomato sauce.
Place the cheese on top of the cutlets – you should be able to see the tomato sauce on the cutlet after you place the cheese.
Bake in a pre-heated 180C oven for about 20 minutes – until the cheese starts to brown.
For Kosher alternatives – you can use eggplant instead of chicken. If you do, slightly salt the egplant slices and let them sit for a few minutes before dredging in flour.
This is one of my family’s favorite recipes. I tend to serve it with spaghetti – or some other pasta – in the same tomato sauce. Because my family likes the fried chicken cutlets so much, I tend to make 2-3kg of chicken cutlets and then freeze what didn’t make it into the roasting pan – we just reheat it later and eat. While I tend to like making my own bread crumbs you can use store bought. If you do use store bought -get unseasoned and add the seasoning yourself. The seasoning of the breadcrumbs can have a big effect on flavor – just make sure that any herbs you use (whether fresh or dried) are chopped extremely fine.