Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Cutlets
For the Tomato Sauce
To Finish / Garnish
Method
For the Chicken Cutlets
- 1
Prepare the chicken
If breasts are thick, slice each horizontally to make two thin cutlets (about 1/2 inch thick). If already thin, gently pound between plastic wrap to even thickness. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
- 2
Set up breading station
Place flour in a shallow dish. In a second dish whisk together 2 large eggs and 2 tbsp whole milk. In a third dish combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.
- 3
Bread the cutlets
Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a plate and let rest 5 minutes to set the crust.
- 4
Pan-fry the cutlets
Heat a large skillet over medium heat and add 3 tbsp olive oil and 1 tbsp butter. When the oil is shimmering and butter foaming, add cutlets (work in batches if needed, do not crowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels to drain.
For the Tomato Sauce
- 5
Sauté aromatics
While the cutlets rest, heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped 1/2 yellow onion and cook until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 6
Build the sauce
Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
- 7
Simmer
Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken slightly and develop flavor. Taste and adjust seasoning. If using, tear 4 fresh basil leaves and stir into the sauce at the end.
- 8
Finish
Keep the sauce warm while serving. If sauce is thicker than desired, thin with 1–2 tbsp of water.
To Finish / Serve
- 9
Place a spoonful of warm tomato sauce on each serving plate. Set a hot breaded chicken cutlet on top of the sauce, spoon additional sauce over the cutlet as desired. Sprinkle with 2 tbsp chopped parsley and 2 tbsp grated Parmesan. Serve with lemon wedges if using.