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1
To make the chicken cutlets, heat 1/3 cup olive oil in a heavy 10-12 inch skillet over medium-high heat until shimmery.
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2
Gently pound out chicken breasts to flatten slightly.
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3
Combine breadcrumbs, parmesan cheese, salt, and pepper in a wide, shallow bowl.
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4
Whisk egg and water in another shallow bowl.
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5
Spread 1/4 cup flour on a plate.
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6
Coat the chicken with the flour and shake off the excess.
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7
Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make crumbs stick.
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8
Add the chicken to olive oil and cook until lightly browned, 2-3 minutes.
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9
Using tongs, turn the cutlets and cook 2-3 minutes more.
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10
Add a little more oil if the pan looks dry.
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11
Blot the chicken with paper towels.
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12
To make the parmigiana; melt butter in a medium pan.
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13
Saute onions and add garlic for about 1 minute.
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14
Add tomato sauce and paste.
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15
Slowly add paste until you get desired thickness, you may not need all of it.
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16
Add italian seasoning and oregano.
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17
Cook over medium heat until hot.
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18
Preheat oven to 350 degrees.
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19
Grease a 13x9 inch pan or shallow baking dish.
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20
Spoon 1/2 cup of tomato sauce into the bottom of the pan.
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21
Arrange the chicken cutlets over the sauce, slightly overlapping them.
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22
Sprinkle with grated parmesan cheese.
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23
Spoon 1 cup of tomato sauce over the top of cutlets.
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24
Top with mozzarella cheese slices and 1/2 cup parmesan cheese.
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25
Cover the pan with aluminum foil and bake until heated through, about 25 minutes.
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26
Take foil off and bake another 5 to brown the top.
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27
Serve over your favorite pasta!
