Serves 8
Sauce:
1 medium yellow onion, diced
½ cup olive oil
4 garlic gloves, peeled and minced
1 (28 ounce) cans crushed tomatoes
2 tsp. dried oregano
Pinch of sugar
Salt and pepper to taste
Chicken:
8 chicken breast cutlets
Salt and pepper to taste
2 cups breadcrumbs
2 cups Parmesan cheese
4 eggs
½ cup olive oil
2 tbsp. fresh basil
Prepare the sauce by sautéing the onion and garlic in the olive oil, over medium heat for about 3-5 minutes. Add the tomatoes, oregano, sugar, salt and pepper, and bring to a simmer. Reduce the heat to maintain the simmer, and allow to cook uncovered while the chicken is prepared.
Preheat the oven to 375 degrees F. Working one at a time, place a chicken breast between two layers of wax paper, or plastic wrap. With a meat pounder, pound the chicken breasts to an even thickness between 1/4-1/2 inch. Season the chicken breasts with salt and pepper.
In a shallow bowl, combine the breadcrumbs, and half of the Parmesan cheese. In a separate bowl, whisk together the eggs.
Heat half of the olive oil in a large sauté pan on medium-high heat. Dredge the chicken pieces first in the egg mixture, then in the breadcrumbs. Place the breaded chicken pieces in the oil. Fry until golden brown on each side, about 3-4 minutes.
Coat the bottom of a baking dish with some of the sauce, and then place the browned chicken on top of the sauce. Top with the remaining sauce and Parmesan cheese.
Bake for 10-12 minutes, or until the cheese begins to brown. Garnish with chopped basil.
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