Description
One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
Ingredients
- ½ cup olive oil, divided
- 6 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- ½ cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dried penne pasta
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
Instructions
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic
- and saute for a few minutes. Sprinkle in the red pepper flakes
- and saute for another minute. Pour in the diced tomatoes and tomato sauce
- and add the basil. Simmer for about 20 minutes
- stirring occasionally.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Add penne pasta
- and cook for 8 minutes
- or until tender. Drain.
- In a small bowl
- whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder
- salt and pepper into the bread crumbs. Dip chicken cutlets into the egg
- then press into the bread crumbs until completely coated.
- Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side
- or until the coating is a nice dark brown color.
- Remove chicken
- and cut into slices. Toss the chicken slices into the sauce
- and simmer for about 10 minutes. Stir in the cooked penne
- simmer for a few more minutes to soak up the flavor
- then serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6