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Chicken Parmigiana

It’s hard to tamper with the classic flavor of Chicken Parmigiana, and Goodfood Magazine didn’t even attempt it. The time-honored Italian favorite is just as it should be — simple country cooking — even if this version is a bit healthier because the chicken cutlets are broiled and not fried in oil. In addition, you can omit the mozzarella and feel not the least bit wanting.

Chicken Parmigiana

4 chicken cutlets (made from 2 breasts, halved though the middle, then flattened)
2 eggs, beaten
¾ cup bread crumbs
1 cup grated Parmesan cheese
1 tbs. olive oil
2 cloves garlic, crushed
14 oz. tin tomato purée
1 tsp. sugar
1 tsp. dried oregano
half a mozzarella ball, torn into pieces (optional)
cooked spaghetti, to serve

Dip the chicken cutlets into the eggs. Mix the breadcrumbs with half the Parmesan and some seasoning, then coat the cutlets with the crumbs. Chill while you make the sauce.

Heat the oil in a sauce pan with the garlic for 1 minute. Add the tomato purée, sugar, and oregano. Season and simmer for 6-8 minutes, until slightly thickened.

Heat the broiler to high and cook the chicken for 4 minutes per side. Place half the sauce in an oven-proof dish, top with the chicken, then the remaining sauce. Scatter with the mozzarella, if using, and broil until the cheese is melted and the sauce is bubbling. Serve over spaghetti.

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