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chicken caprese with pasta pomodoro

Chicken Caprese with Pasta Pomodoro

Fried Chicken Cutlets, fresh tomatoes, fresh mozzarella, and basil on top of fettuccini with a fresh tomato sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 6 plum tomatoes, with the stems cut out
  • 1 tbsp. each butter and extra virgin olive oil
  • 2 tbsp. minced garlic
  • 1 cup minced onion
  • 2 tbsp. red wine
  • 1 bay leaf
  • ½ cup chicken broth
  • 3 basil leaves
  • ½ tsp. sugar
  • ½ tsp. kosher salt
  • 2 boneless, skinless chicken breast
  • 1 cup flour
  • ¼ tsp. each kosher salt and black pepper
  • 2 beaten eggs
  • 2 cups plain, dried breadcrumbs
  • 1 tsp. each oregano, onion powder, garlic powder
  • 1 cup vegetable oil
  • 4 plum tomatoes, sliced
  • ½ pound fresh mozzarella, sliced
  • 1 cup basil leaves

Instructions
 

  • Start this recipe by preparing the sauce. In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened.
  • Drain and peel the tomatoes, and chop them up.
  • In a large Dutch oven, heat the butter and oil on medium heat, and cook the onion and garlic until they're softened. Add the tomatoes, red wine, bay leaf, chicken broth, three basil leaves, sugar, and a quarter teaspoon of salt. Simmer for 25 minutes.
  • Meanwhile, prepare the fried chicken cutlets. Begin by cutting the breasts in thirds horizontally. Place the chicken breast pieces, one at a time, between plastic wrap, and pound them out until they are about a quarter of an inch thick. Season them with salt and pepper.
  • At the same time, begin to cook your fettuccini.
  • Prepare a dredging station. In the first bowl place the flour, salt, and pepper. In the second bowl, place the eggs. In the third bowl, place the breadcrumbs, cheese, and oregano, garlic powder, and onion powder.
  • Fill a cast iron skillet with a quarter inch of the oil, and heat up on high heat. Dredge each piece of chicken first in the flour, then in the eggs, and last in the bread crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it is golden on each side, and cooked through.
  • Drain the cooked chicken on a wire rack.
  • Toss the fettuccini with the pomodoro sauce. Place the chicken, alternated with the cheese, tomato, and basil on top of each serving of pasta.
Keyword Chicken, fettuccini, fried chicken
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