This recipe is taken from the 2003 Milk Calendar. Golden browned chicken cutlets and a thick tomato sauce with the added goodness of Milk make this restaurant favourite an easy home cooked meal.
- Prep: 10 min
- Cooking: 20 min
- 12 oz (375 g) fettuccine or other long pasta
- 1/4 cup (60 mL) dry bread crumbs
- 3 tbsp (45 mL) freshly grated Canadian Parmesan cheese
- 4 chicken breast cutlets
- 1 tbsp (15 mL) olive oil
- 2 garlic cloves minced
- 1 medium onion finely chopped
- 2 tsp (10 mL) dried Italian herb seasoning
- 1 can (28 oz/796 mL) crushed tomatoes
- 1 tsp (5 mL) sugar
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- Salt and pepper to taste
- freshly grated Canadian Parmesan cheese
Preheat broiler. Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish; set aside. Cook pasta according to package directions. Drain.
In shallow dish, combine bread crumbs and Canadian Parmesan cheese. Dip chicken into crumb mixture, one piece at a time, pressing to coat. Place in single layer in prepared baking dish; set aside.
In saucepan, heat oil over medium heat; cook garlic, onion and herbs, stirring for 3 min or until softened. Stir in tomatoes and sugar; bring to boil. Boil, stirring occasionally for 5 min or until slightly thickened. Whisk flour into milk; gradually stir into pan. Reduce heat and simmer until thickened, 5 min. Season to taste with salt and pepper. Meanwhile, broil chicken for 5 min or until crust is golden, turning once. Top each piece of chicken with 1/4 cup (60 mL) sauce. Broil for 5 min longer or until chicken is no longer pink inside and sauce is bubbling. Toss remaining sauce with pasta; serve sprinkled with more Canadian Parmesan, if desired.
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Top 5 Nutrients
|Calcium:||25 % / 280 mg|
|Vitamin B6:||52 %|