Makes:
4 to 6 servings
Total Time:
50 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- Sauce:
- 3 carrots, peeled and cut in half
- 2 cans (14.5 oz.) whole tomatoes
- 1 onion, peeled and quartered
- Handful of basil
- Handful of oregano
- 1 teaspoon fresh cracked pepper
- 1 teaspoon Morton's Nature's Seasoning
- 1/4 cup olive oil
- 1/2 cup red wine
- 1 lb. Italian sausages (do NOT cut)
- Chicken:
- 1 cup olive oil
- 4 to 6 chicken cutlets
- 2 eggs, beaten with 3 tablespoons milk
- 1 cup seasoned cornbread crumbs
- 4 to 6 slices whole milk mozzarella cheese
- 1 cup parmesan cheese
make it
For Sauce:
Put everything but sausages into food processor. Lay sausages into bottom of oven safe pan and pour tomato mixture over. Bake at 350°F for 30 minutes. Scrape sauce off of sausages and remove from sauce; set aside for another use later.
For Chicken:
Heat olive oil in a skillet. Dip cutlets in egg mixture, then bread crumbs. Fry in batches, two at a time, two minutes a side. Lay on a wire rack or paper towels to drain.
When properly drained, lay chicken in sauce, cover each with one slice mozzarella. Sprinkle parmesan cheese over top. Cover with tin foil, cook for 20 minutes at 375 degrees F, then remove tin foil and cook 5 minutes more to brown the top.
Notes
Easy, one-dish meal.
