Por Serves 6
1 pound very thin chicken (or veal) cutlets
2 large onions, minced
3 cloves garlic, minced
6 tablespoons olive oil, divided
2 (16-ounce) cans tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons oregano
2 tablespoons basil
1 teaspoon fennel seeds
1/4 cup dried breadcrumbs
1 1/4 cups Parmesan cheese
1 egg, beaten
1/2 pound mozzarella cheese
Preheat oven to 375°F. Cut the meat into serving pieces; set aside. Cook onions and garlic together in 3 tablespoons of the olive oil, about 5 minutes. Break the tomatoes with a fork, then add them along with the salt and pepper to the onions and garlic. Simmer about 5 minutes; then add tomato sauce, tomato paste, and herbs. Cover and simmer
about 20 minutes.
Combine the breadcrumbs with 1 1/4 cups Parmesan cheese in another bowl, while sauce is simmering. Dip the cut meat into the beaten egg, then dredge through the crumb mixture. Brown in 3 tablespoons of olive oil. Transfer the meat into a shallow baking dish. Pour on 2/3 ofthe sauce, top with mozzarella cheese, then remaining sauce. Sprinkle with Parmesan cheese. Bake for 30 minutes. Serve with your favorite pasta. Add a nice salad of varied greens to complement the meal. Use the recipe for the Herbal Italian Salad Dressing given in the chapter on basil