|800 ml||tomatoes (canned)|
|vegetable oil for frying|
|Parmesan for serving|
Pinot Noir, aged 3 - 5 years
This classic red wine is produced in most of the world’s winemaking regions. Its silky tannin structure complements the tomato and parmesan in this dish.
Finely dice onion. Cut each chicken breast into three equal-sized pieces.
In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 3 – 4 min. until translucent. Add tomatoes and oregano to pan and cook for approx. 8 – 10 min. until sauce begins to thicken. Season with salt and pepper.
In a large bowl, mix together Parmesan and breadcrumbs. Season with salt and pepper.
In a separate large bowl, beat together two eggs until foamy. Using tongs, dip chicken cutlets into the egg mixture and then the breadcrumb mixture. Place on a plate and set aside.
In a large frying pan, sauté chicken in some vegetable oil over medium heat for approx. 2 - 3 min. per side until golden. Set aside.