Rachael Ray'S Chicken Cutlet Parmigiano - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
salt
black pepper
3 tablespoons flour
2 eggs
1 cup Italian seasoned breadcrumbs, panko is good
1/2 cup parmesan cheese, grated
4 -6 chicken breasts, cutlets
1 pint grape tomatoes
1/2 cup white wine
4 ounces mozzarella cheese, shredded
8 ounces angel hair pasta, cooked according to package directions

Preparation

Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
Cook angel hair according to package directions and drain.
While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
Serve over cooked angel hair pasta.