Chicken Parmigiana

TO MAKE THE SAUCE

• In a saucepan, sauté garlic in olive oil, cook for 1 minute. 
• Stir in the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and the Tuttorosso Crushed Tomatoes with Roasted Garlic, along with the fresh basil.  
• Simmer for 15 minutes, season with salt and pepper to taste.  Continue to simmer while preparing chicken, about 15 minutes more. 

• In a medium dish, combine pecorino Romano with eggs and mix well.  In another dish, add semolina, and another dish add the breadcrumbs.  
• First, dip chicken in semolina followed by egg mixture and lastly the breadcrumbs.  Repeat the process with remaining chicken. 
• Heat olive oil in a pan on medium heat.  Once hot, add 2-3 cutlets at a time, careful to not over crowd the pan.
• Cook for 2 minutes on each side, until brown and crispy.  Repeat with remaining chicken.  Remove from pan and place on a baking rack to drain excess oil. 
• Preheat over to 375°F.
• Transfer chicken to a parchment lined sheet tray and ladle sauce over each cutlet.  Add mozzarella slices and Parmigiano Reggiano over top.
• Bake for ~12 minutes, until cheese is melted.  Transfer to serving plates and top with more parmesan if desired.