Baked Chicken Parmesan

Ingredients

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled, finely chopped
• 1 can crushed tomatoes, we use Muir-Glen
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• Salt and ground black pepper to taste
• 3 Tbsp Dijon mustard
• 1 Tbsp white-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds chicken breast cutlets
• 1 cup of breadcrumbs, panko or homemade
• 1 cup finely grated Parmesan cheese
• 3 Tbsp unsalted butter, melted

Directions

1. Start with the sauce. Warm the olive oil in a large saucepan over medium-high heat, then add the garlic and cook just until it smells fragrant, about 30 seconds.
2. Add the crushed tomatoes, basil, oregano, sugar, and a pinch each of salt and pepper. Bring everything to a gentle simmer.
3. Let the sauce bubble until it reduces slightly and the flavors come together, about 10-12 minutes. Taste and adjust the seasoning if needed, then cover the pan and keep the sauce warm. Set the oven to 450 degrees F, and prepare a baking sheet with foil, parchment, or a Silpat. As the sauce cooks, move on to the chicken.
4. For the coating, whisk the mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl.
5. Put the chicken cutlets into the mustard mixture and turn them so both sides are thoroughly coated.
6. In a separate bowl, combine the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Stir until evenly mixed, then add the melted butter and work it through the crumbs. Pour the mixture onto a shallow plate.
7. Coat each piece of chicken in the breadcrumb mixture, pressing lightly so the crumbs cling to the surface. Arrange the coated chicken on the prepared baking sheet.
8. Bake on the center oven rack at 450 degrees F until the chicken is cooked through and the crust is golden, about 15 minutes.
9. Serve the chicken with rice, noodles or pasta, spooning the warm sauce alongside or over the top.