This is a more contemporary version of the classic: instead of coating a fried, breaded chicken cutlet with tomato sauce, I like to top the chicken with slices of fresh tomatoes and slices of fresh mozzarella or Fontina cheese.
Everyone loves Chicken Parmigiana and here I prepare it my own way, cheesy and delicious, but just a little bit lighter, using a tomato sauce made with fresh tomatoes and basil to finish the dish.
Full recipe here. Buon Gusto!
Watch me make it here!