Easy Chicken Parmesan

Ingredients

• 0.5 large onion whole yellow grated (don't cut onion in half, just grate half of a onion)
• 0.3 cup olive oil extra virgin 
• 2 medium garlic cloves minced
• 28 ounce canned tomatoes crushed canned
• 1 teaspoon oregano dried
• 1 pinch pepper flakes red
• 1 pinch sugar 
• 1.3 pounds chicken breast cutlets 
• 4 servings salt 
• 2 large eggs 
• 1 cup breadcrumbs homemade
• 1 cup parmesan cheese freshly grated
• 2 tablespoons basil leaves fresh thinly sliced
• 8 ounces mozzarella cheese sliced
• 4 servings sub rolls cooked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• baking pan
• casserole dish
• wax paper
• rolling pin

Directions

1. Heat the olive oil in a saucepan on medium-high heat.
2. Add the onions and sauté for 2 to 3 minutes.
3. Add the minced garlic. Cook until fragrant, about a minute more.
4. Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer; reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10 to 12 minutes).
5. Preheat oven to 400°F.
6. Pound cutlets thin:
7. Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch.
8. Sprinkle salt on both sides of the cutlets.
9. Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
10. Heat 1/4 cup olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.
11. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.
12. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.
13. Spread enough tomato sauce to thickly coat the bottom of a 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.
14. Spoon tomato sauce over each of the cutlets.
15. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.
16. Bake in the oven at 400°F for 10 to 12 minutes, or until the mozzarella begins to brown.
17. Serve with pasta and the remaining sauce, or in a large roll.