Chicken Parmesan Print Email

8-10 oz spaghetti, linguini, fettuccini or cappellini
1 jar Tony's Marinara or Vodka sauce, or more to taste
4 Tony’s Italian Chicken Cutlets, or homemade*
Picual olive oil, as needed for sauteing
4 thick slices cheese (mozzarella, provolone or asiago fresco - or 8 slices fresh Mozzarella)**
¼ cup Parmigiano Reggiano

Suggested Accompaniments: Steamed, sauteed or roasted vegetables; tossed salad; rustic bread.

Preheat oven to 450 degrees. Begin cooking pasta according to package directions. Preheat a large heavy skillet over medium high to high heat (320-340°). Heat marinara or vodka sauce in a large skillet.

Preheat a large, heavy skillet over medium high heat. Add a swirl of oil and when shimmering, add chicken cutlets and brown quickly on both sides without overcooking - about 2 minutes per side.

Transfer cutlets to a lined cookie sheet and top with slices of cheese, spoon about 3 TBS of warmed sauce on top of each cutlet and sprinkle each with about 1 TBS grated Parmigiano Reggiano. Place in the top of hot oven to melt cheese and heat through - can also be carefully broiled to toast cheese.

Toss pasta in remaining sauce, splashing with pasta water if needed. Serve cutlets over pasta paired with colorful vegetables. Serves 2-4.

- Chef Mick (Michaelangelo) Rosacci, --

* To make your own cutlets, have butcher flatten boneless skinless chicken breast halves to 1/4 inch thick or less. Season with salt and pepper, dredge in flour, dip in beaten egg and then roll in Italian seasoned breadcrumbs.

** Cheese sizes vary, you need enough slices to cover cutlets.