CHICKEN SCALOPPINI A LA MILANESE

Makes 4 Servings


The Chicken:
4 six-ounce chicken scaloppini ¼ inch thick maximum
2 eggs, lightly beaten
2 cups Panko (Japanese Bread Crumbs) with herb de Provence (thyme, oregano, rosemary & basil)
3 tablespoons grated parmesan
1 tablespoon extra virgin olive oil

Place the chicken breast between 2 sheets of plastic wrap. Flatten to ¼ inch thick. Dip them in the egg mixture, then in the seasoned bread crumbs with the cheese. Heat the oil in a non-stick skillet. Cook for 2 to 3 minutes on each side until golden brown.


QUICK TOMATO & BASIL SAUCE

1 teaspoon extra virgin olive oil
1/2 cup white onion, chopped
1 tablespoon garlic, minced
2-1/2 pounds very ripe vine-ripened tomatoes (peeled, seeded and diced)
1/2 cup chicken stock
1/4 cup fresh basil, chopped
Salt and pepper to taste

In a saucepan, heat the olive oil. When hot, add the onion and cook until translucent. Add the garlic and, when fragrant, add the tomatoes and chicken stock. Cook for 15 minutes. Add the basil and cook for 5 additional minutes. Adjust seasoning with salt and pepper.