These pizzaiola chicken cutlets are a tasty and easy second course. Appetizing and highly 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 of 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 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 basin for friends and a good day: *

  • Doses for 4 people ::
  • 8 slices of chicken breast
  • 2 eggs
  • 250 gr of mozzarella
  • bread crumbs
  • 300 ml of tomato sauce
  • lemon peel
  • 1 clove of garlic
  • 2 tomatoes
  • basil
  • oil
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 20 min
  • total: 40 min

Method

How to make pizzaiola cutlets

In a deep dish, mix the breadcrumbs with the grated Parmesan and the grated lemon zest. Break the eggs in 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 oil in a pan and fry the cutlets. When they are golden brown, remove them from the pan and drain them on a plate lined with paper towels.

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 lay 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 pizzaiola chicken cutlets and serve by adding more basil and oregano on the surface.

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