About Olive Garden
Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.
Parmesan-breaded chicken breast, fried and topped with marinara sauce and mozzarella cheese.
Prep: 15 min; Cook: 20 min - Easy
Serves 4 - 6
We have streamlined this recipe for chicken parmesan; it is easy to make, goes with almost anything and is a treat.
* 2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
* 2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
* 2 tablespoons extra-virgin olive oil, or cooking oil of your choice
* 2 tablespoons unsalted butter
* 2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
* 1/2 pound fresh mozzarella cheese, thinly sliced or grated
* Salt and freshly ground black pepper to taste
OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").
SPREAD the bread crumbs on a flat plate.
PREHEAT oven to 400 degrees F.
SET the tomato sauce on low heat to warm (it will spread more easily).
THOROUGLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).
ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.
COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.
VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.
SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.