Heat the oil in a medium pot over medium-high heat. Once the oil is hot, add the onion and garlic. Sauté until fragrant and tender, about 2-3 minutes. Add the tomato puree, White TRUFF, tomato paste, salt, sugar, and pepper. Stir to combine and bring to a simmer. Simmer for 15-20 minutes, stirring occasionally. Keep it warm until ready to serve, or cool and refrigerate until ready to finish the meal.

Place the chicken breasts in a large zipper bag and flatten into cutlets using a meat mallet. Add garlic, lemon juice, oil, and salt to the bag and shake to coat the cutlets. Refrigerate for 30 minutes (or overnight).

Set up your breading station with flour in one large bowl, eggs in another, and bread crumbs in a third.

Heat the remaining oil (2/3 cup) in a large, high-sided skillet over medium-high heat (to 350°F). While the oil is preheating, bread the chicken. Dip the cutlets into the flour, shaking off any excess. Then dip in the egg followed by bread crumbs pressing with your hands to adhere.

Carefully add the chicken to the hot oil and fry for 3-4 minutes per side or until golden brown and cooked through. Remove to a wire rack or paper towel to drain.

Preheat the oven to broil. Place cutlets on a baking sheet and cover with sauce and cheese. Broil for 2-3 minutes or until the cheese is bubbly and slightly golden-brown. Remove from the oven.

Serve with your favorite pasta noodles and sprinkle with herbs (parsley or basil) before serving.

Back to blog