Yield: Makes 9 mini sandwiches


3 chicken breast cutlets, about 1-¼ lb., each cut into thirds

1 egg

½ c. Tarazi Italian Style Baking Crumbs

1/3 c. hand grated Parmesan, chopped into the size of peas

½ t. baking soda

½ c. flour

2 T. olive oil plus more for cooking the chicken

1 small red onion, diced

2 T. tomato paste

1 can diced fire roasted tomatoes

½ t. dried basil

½ t. dried oregano

1 t. garlic powder

½ t. salt

9 slices fresh mozzarella

9 mini ciabatta rolls

fresh basil for garnish

Preheat the oven to 375 degrees. First, make the sauce by warming the olive oil in a large skillet over medium heat. Then, add the onion and tomato paste cooking until the onion has softened. Next, add the fire roasted tomatoes, dried herbs, garlic, and salt. Let the tomato sauce cook and reduce for 8-10 minutes. Take the sauce off the heat and let it cool while you work on the chicken. Get out three medium bowls for dredging, into the first place the beaten egg. Into the second, the flour. In the third, mix together the Tarazi Italian Style Baking Crumbs, grated and chopped Parmesan, and baking soda. Then taking one piece of chicken at a time, dredge first in the flour, then the egg, and lastly the Italian cheese mixture. Repeat until all chicken pieces are coated.

Preheat a large skillet to medium heat. Once the skillet is preheated, pour in enough olive oil to coat the bottom of the pan. Once the oil is hot, lower the cutlets into the pan, making sure they are not crowded; cooking the cutlets in batches if necessary. Cook the chicken for 4-5 minutes per side, making sure the juices run clear and the breading has slightly browned. When each piece of chicken has cooked, place them on a sheet tray or metal cooling rack (oven safe) and top each with a slice of mozzarella. Bake the cheese topped cutlets for about 5 minutes, or until the cheese has melted. To serve, place a scoop of tomato sauce on the bottom portion of a roll, top it with a cutlet and the remaining bun top. Garnish with basil. Serve hot.

Cooks tip: Omit the buns and serve over garlic pasta for 4 main dish servings