Mozzarella Topped Scaloppine with Rustic Tomato Sauce


I'm a huge fan of Italian food in general...as in, I could eat it every day of my life. Therefore, it's no surprise this recipe caught my eye in the Food & Dining section of The Washington Post. It's a healthy alternative to chicken parmesan and its delicious breading and pasta :) I will say - this dish was very tasty. I decided to add the salad on the side with the best Ranch dressing, walnuts and feta! Mmmmm. Ingredients

Four 4-ounce, thin-sliced skinless chicken cutlets

Salt

Freshly ground black pepper

3 tablespoons olive oil

1 small onion, cut into very small dice (3/4 cup)

2 medium cloves garlic, finely chopped

1 cup canned crushed or chopped tomatoes (I recommend San Marzano)

2 teaspoons balsamic vinegar, or to taste

1/2 teaspoon sugar, or to taste

6 large basil leaves, rolled together tightly, then cut into thin strips (chiffonade)

4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices

Directions

Season the chicken cutlets with salt and pepper to taste and place in a shallow dish. Drizzle 2 tablespoons of the oil over the cutlets; turn to evenly coat. Let sit for 15 minutes. Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and a pinch of salt; reduce the heat to medium and cook for 7 to 8 minutes, until the onion is soft but not browned. Add the garlic and cook for 3 to 4 minutes, adjusting the heat so the onion-garlic mixture does not brown. Add the tomatoes, vinegar and the sugar and pepper to taste. Cook, stirring every 1 to 2 minutes, for 10 minutes. Taste, and adjust the seasoning as needed. Stir in the basil. Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken in a single layer on the foil-lined baking sheet. Broil, turning once, for 5 to 8 minutes, until the chicken is cooked through. Spoon the tomato mixture over each cutlet, then top each one with equal amounts of the mozzarella. Broil for 2 to 3 minutes or until the cheese melts and just starts to brown. Feel free to top off with some basil :)

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