I have a big announcement today - I am having my first GIVEAWAY!! One lucky reader is going to win a gift pack filled with items from Tuttorosso Tomatoes. If you are a regular, I am sure you know I am always bragging about Tuttorosso and how delicious their tomatoes are. Now one lucky winner will be able to receive a Tuttorosso gift pack at home filled with Tuttorosso goodies such as recipe cards and cans of tomatoes! Be sure to check out Tuttorosso on Facebook and on their website for great recipes, videos and more!
All you have to do to enter is leave a comment here or email me at firstname.lastname@example.org and tell me what your all time favorite Italian meal is. That's it! I will be randomly selecting a winner on Friday, December 14th by 5PM. So make sure you get your entry in! Please be sure to leave your email address or some way for me to contact you. The winner will be chosen by random.org and will be notified by email. Winner will have 48 hours to respond to my email to claim their prize. Good luck!
**This contest is now closed!**
As I ask you for your favorite Italian dishes, it is only right that I share one of mine. It is a tried and true classic - Chicken Parmesan. And let me tell you a little secret, a key ingredient is none other than Tuttorosso tomato sauce.
Recipe yields 4 servings
2 lbs chicken cutlet
1 large egg
1/2 cup water
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
2 tbsp extra virgin olive oil
29 oz can tomato sauce (obviously Tuttorosso!)
8 oz mozzarella cheese
1 lb spaghetti or linguine
Preheat the oven to 400 degrees. Set up your prep station by putting the flour in one bowl, breadcrumbs in another, and mixing the egg and water in a third bowl to make your egg wash.
With each chicken cutlet, first dredge in the flour and shake off any excess. Next coat with the egg wash. Finally cover generously with the breadcrumbs. As each one is prepared place on a well greased baking sheet (use about 1 tbsp of olive oil on the bottom). Note: I am showing this recipe with baked chicken cutlets at a high heat so they become crispy without frying them. However, I also sometimes fry the chicken cutlets. It is up to you! If you want to fry them, just put that oil in a skillet instead of on the baking sheet.
Once all chicken cutlets are prepared and lined up on your baking sheet, drizzle the remaining olive oil over the top of them. Place the sheet in the oven and bake for about 10 minutes. After the 10 minutes, flip the chicken over and cook for 8-10 more minutes so that it becomes crispy and golden on both sides.
While the chicken is in the oven, start to boil your water for the pasta. Once the pot comes to a rolling boil, add a generous amount of sea salt to the water. This is a little trick that helps to flavor the pasta. Add your pasta and cook about 8 minutes or until al dente. While the pasta is cooking, add your sauce to a sauce pot to heat it up!
Once chicken is finished, remove from the oven and either keep them on the baking sheet or move to a baking dish - the choice is yours. (I am going to keep mine on the sheet because the fewer dirty dishes, the better!) For each piece of chicken, put a heaping spoonful of warm sauce on top and then a slice of mozzarella cheese. Repeat for all the chicken and then return to the oven on max broil for 2-3 minutes until the cheese has fully melted.
While your cheese is melting, toss together your pasta and sauce in a serving bowl.
Serve your chicken over the pasta with a spoonful of extra sauce. Even better, put the extra sauce on the table - I can guarantee everyone will be going in for more sauce! Enjoy your meal and savor the deliciousness that is Tuttorosso!