It’s snowing. And raining. I think there’s ice coming down too. Going to the market is not an option (primarily because I am not taking off the PJ’s). So when I need an easy dinner, this is a great go to. Sometimes I even cheat (shhh!) and buy already grilled cutlets and add some sauce and cheese. I love that it’s a bit healthier than a fried cutlet and actually requires less work. My husband is particular about his meals (can you call a grown man a picky eater?) and this is one of his favorites!
4 thin pounded chicken cutlets
Spray can of oil
Salt and pepper
1-1 ½ cups Simple Tomato Sauce, heated
1-8oz. bag part skim/low moisture shredded Mozzarella cheese
Parsley, chopped (optional)
Hot pepper flakes (optional)
Pre-heat the oven to broil.
Heat a grill pan over medium-high heat. Spray with oil to lightly coat. Be careful spraying the oil when the flame of the stove is on. Season the chicken with salt and pepper (sometimes I use some Adobo seasoning). When the pan is hot grill for about 3 minutes per side. Repeat as needed to accommodate your grill pan.
Transfer the chicken to a cookie sheet lined with foil. Cover each cutlet with sauce and cheese. I like to use a lot of cheese (maybe ½ cup per cutlet). Broil about 3-5 minutes or until cheese is lightly browned and bubbly. Serve with a bit of parsley and hot pepper flakes.
SIMPLE TOMATO SAUCE
3 tablespoons olive oil
1 small onion, diced
2-3 cloves of garlic, minced (I use a microplane)
1 28oz. can tomatoes, diced (I found boxed San Marzano at Whole Foods)
1-2 teaspoons dried oregano
Heat the oil in a medium sized saucepan. Add the onions and sauté about 5 minutes. Add the garlic and cook 1 minute more. Add the tomatoes and oregano and simmer about 10 minutes. Puree using a hand blender. Season with salt.