Caprese Salad Tower
2 large fresh buffalo mozzerela
3 vine tomatoes
extra virgin light olive oil
fresh basil, chopped
salt and pepper
*Balsamic Syrup - Heat 4 cups of sugar and 2 cups of balsamic vinegar in a pan until boiling and all the sugar is dissolved. Cool and refrigerate for up to a month. The secret ingredient I use on many things! Wonderful with pancetta wrapped shrimp (recipe here) or on a green bean salad topped with a goat cheese fritter (get that recipe here)!
4 chicken cutlets (if you only have the large boneless skinless breast, slice in half lengthwise, in other words turning one thick piece of chicken into two thinner slices.)
2 cups of shredded Mozzarella or Italian 6 cheese blend
1/2 cups Italian bread crumbs
1/4 cup grated Parmesan cheese, plus extra for the table
1 cup of flour
About 2 cups Marinara sauce* plus extra for pasta and for sauce lovers, serving extra with the chicken parm
Basil for garnish
Preheat oven to 375 and place a pammed 9 x 13 baking dish in the oven.
Line up three bowls. In the first put the flour seasoned with a little salt and pepper, in the second the whisked eggs and in the third the bread crumbs with 1/4 cup off the mozzarella cheese and 1/4 cup of Parmesan. Coat chicken in flour, then egg and finally in the bread crumb mixture, patting to coat well. Place chicken in baking dish and bake for about 15 minutes. Remove from oven and top each piece of chicken with about 1/4 cup marinara followed by a liberal amount of mozzarella cheese. Spoon marinara around chicken pieces so they are semi-submerged in sauce. Return pan to oven and bake for about 20 minutes or until cheese is brown and bubbly. Sprinkle with basil, serve with pasta and Parmesan cheese.
Extra Virgin Olive Oil
1/2 cup pureed or finely chopped onion
1 cup white wine
2 minced garlic cloves
1 28 oz cans of Tomato Puree
1 15 oz can of Tomato Puree
1 28 oz can of Petite Diced Tomatoes
1 tablespoon dry oregano
1 tablespoon dry parsley
2 tablespoons sugar
1/2 tablespoon garlic salt
1/2 tablespoon red pepper flakes
Sea Salt, fresh cracked pepper to taste
3 tablespoons fresh basil, add just before dinner time
Heat a little olive oil in a pot. Add onion and saute until tender. Add wine and garlic and let simmer for about 3 minutes. Add all the spices and cans of tomatoes, bring to a boil stirring frequently, then cover and reduce heat to simmer. These yields enough sauce for some leftovers, make pizza with it later in the week. The sauce is fine in the fridge for 5 or 6 days.