Again it simplicity. For this Sunday it's red sauce over pasta, breaded chicken cutlets and and green salad.
For the sauce, I used a can of whole peeled plum tomatoes from DOP San Marzano. Today we used Cento brand.
I poured the can into a blender and on high speed let it go for about 1 minute. Meanwhile I browned a clove of garlic, peeled and cut into 2-3 pieces, in some olive oil. When the garlic was a little browned I poured the sauce from the blender to the post and let it simmer for about 45 minutes.
I boiled the pasta. Today it is a brand I bought at Eataly in a blue bag called Gragnano - Alfeltra.
I like a little grated Locatelli over the top.
For the Chicken cutlet I bought no hormone no antibiotic chicken breast. Skinless and boneless. Then I butterfly them to the thickness that I like and pound a little more.
I dredge them in an 2 beaten eggs (pastured). Then I dredge them in a mixture of plain breadcrumbs, Locatelli cheese, parsley, salt and pepper. Then I fry in olive oil until nicely golden brown. I will hold them in a warm oven while I fry in batches.
Enjoy.
