“Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes”
1hr 57mins

Ingredients Nutrition


  1. Preheat the oven to 500 degrees F.
  2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  3. Spoon the tomato or marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
  4. Simple Tomato Sauce:
  5. 1/2 cup extra-virgin olive oil.
  6. 1 small onion, chopped.
  7. 2 cloves garlic, chopped.
  8. 1 stalk celery, chopped.
  9. 1 carrot, chopped.
  10. Sea salt and freshly ground black pepper.
  11. 2 (32-ounce) cans crushed tomatoes.
  12. 4 to 6 basil leaves.
  13. 2 dried bay leaves.
  14. 4 tablespoons unsalted butter, optional.
  15. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  16. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  17. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  18. Yield: 6 cups.

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