Chicken Parmesan

Sauce:
1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3/4 cup of grated onion
1/4 cup olive oil
2 medium garlic cloves, peeled and minced
1 can (28 oz) crushed tomatoes (we use Muir-Glen)
1 teaspoon dried oregano
Pinch of red pepper flakes
Pinch of sugar

Chicken:
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 eggs
1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced

METHOD

First start the sauce and while the sauce is cooking you may continue with the fowl. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for two-three minutes.
Add the minced garlic. Cook until aromatic, about a minute extra.
Then add the crushed tomatoes, oregano, pink pepper flakes, and sugar. Bring to a simmer, lessen the warmth to maintain the simmer. Cook, uncovered whilst you prepare the hen (approximately 10-12 minutes).
2 Preheat oven to four hundred°F.
Three Pound cutlets thin: Place the bird cutlets one at a time between 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 portions to an excellent thickness of one/4 to half-inch. Sprinkle salt on both facets of the cutlets.

4 Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large sufficient to dredge the cutlets), blend together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
5 Dredge cutlets and brown them: Heat 1/4 cup of olive oil in a huge sauté pan on medium-high warmness until the oil is shimmering (not smoking) and a bit of breading dropped into it sizzles.

Working one cutlet at a time, dip the bird cutlet into the egg mixture after which into the breadcrumbs. Working in batches as to now not crowd the pan, area the dredged cutlets into the pan.
Lower the heat to medium and lightly fry the hen cutlets until they're golden brown on every side, about 3 to 4 minutes according to side.

6 Arrange sauce, cutlets in baking pan, pinnacle with basil and cheese: Spread enough tomato sauce to thickly coat the lowest of 9x13 casserole pan or baking dish. Once the cutlets are browned on each aspects, set up them on top of the tomato sauce in the baking dish.
Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the last half of cup of Parmesan cheese.

7 Bake: Bake within the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.

Serve with pasta and the remaining sauce, or in a large bread roll.

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