1 tbsp unsalted butter

2 tbsp finely chopped onion

Salt and pepper

2 garlic cloves, minced

1 (14.5-ounce)can diced tomatoes

1 ounce Parmesan cheese, grated (1/2 cup)

2 tbsp fresh chopped basil

1 tbsp extra-virgin olive oil

6  (3-to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed

4 ounces mozzarella cheese, shredded (1 cup)

  1. Melt butter in medium saucepan over medium low heat. Add onion and 1/2 tsp salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until sauce thickens slightly, about 10 minutes. Off heat, stir in Parmesan , basil, and oil. Season with salt and pepper to taste.
  2. Pat cutlets dry with paper towels and season with salt and pepper. Grill cutlets over hot fire until well browned on first side, about 3 minutes. Flip cutlets, top each with 2 tbsp tomato sauce, and divide mozzarellla among cutlets. Cover and cook until cheese starts to melt and meat registers 160 degrees, about 3 minutes.
  3. Transfer cutlets to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing remaining  tomato sauce separately.

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