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1
Preheat the oven to 500 degrees F.
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2
Stir the oil and herbs in a small bowl to blend.
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3
Season with salt and pepper.
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4
Brush both sides of the cutlets with the herb oil.
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5
Heat a heavy large oven-proof skillet over high heat.
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6
Add the cutlets and cook just until brown, about 2 minutes per side.
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7
Remove the skillet from the heat.
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8
Spoon the tomato or marinara sauce over and around the cutlets.
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9
Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each.
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10
Sprinkle the butter pieces atop the cutlets.
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11
Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
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12
Simple Tomato Sauce:.
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13
1/2 cup extra-virgin olive oil.
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14
1 small onion, chopped.
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15
2 cloves garlic, chopped.
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16
1 stalk celery, chopped.
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17
1 carrot, chopped.
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18
Sea salt and freshly ground black pepper.
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19
2 (32-ounce) cans crushed tomatoes.
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20
4 to 6 basil leaves.
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21
2 dried bay leaves.
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22
4 tablespoons unsalted butter, optional.
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23
In a large casserole pot, heat oil over medium high heat.
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24
Add onion and garlic and saute until soft and translucent, about 2 minutes.
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25
Add celery and carrots and season with salt and pepper.
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26
Saute until all the vegetables are soft, about 5 minutes.
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27
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
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28
Remove bay leaves and check for seasoning.
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29
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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30
Add half the tomato sauce into the bowl of a food processor.
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31
Process until smooth.
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32
Continue with remaining tomato sauce.
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33
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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34
This will freeze up to 6 months.
