Recipe Cutlets with pizzaiola di of 17-10-2018 [Updated on 17-02-2019]
These pizzaiola chicken cutlets they are a tasty and easy to make second course. Appetizing and much appreciated by the whole family, these pizzaiola cutlets are a perfect dinner saver and a decidedly different way to bring slices of chicken breast to the table. The breading of the meat is flavored with lemon and makes a nice contrast in flavor with the tomato sauce and mozzarella.
For my convenience, I cooked everything in a pan, but you can also opt to cook the cutlets in the oven and then put everything in the pan and bake again. You will save some calories and make everything lighter;)
Girls this month of October is full of events, tomorrow I leave for Rome, where I will participate in a television program and next week I will be in Bolzano for the Stuffer event. I am very excited! A kiss friends and good day: *
How to make the Cutolette alla pizzaiola
In a deep dish, mix the breadcrumbs with the grated Parmesan cheese and the grated lemon zest. Break the eggs into a bowl and beat them with a fork. Then pass the slices of chicken breast first in the egg and then in the previously prepared breadcrumbs. Bread them evenly.
Heat some oil in a pan and fry the cutlets. When they are golden, remove them from the pan and place them to drain on a plate lined with absorbent paper.
In a separate pan, fry the garlic clove with the oil then add the tomato puree, oregano and a little basil, cover and cook for about 15 minutes. Lift the garlic clove then place the cutlets in a pan with the sauce, cover each with a slice of mozzarella and a tomato and cover with a lid until the mozzarella has melted.
Serve the chicken cutlets alla pizzaiola and serve adding more basil and oregano to the surface.