Welcome to....Italy! Chicken Parmensan

We are now starting our third week and this week's blind pick was Italy! I will admit that this week was much easier to plan as little research was needed as we have often in the past cooked Italian food.  We decided to start the week off with Chicken Parmesan, one of my personal favorites.

Chicken Parmesan
(makes 4 Servings)
2 Tbsp. Oil
4 Boneless Skinless Chicken Breasts
1/4 Cup Parmesan Cheese, finely grated
1/2 Cup Bread Crumbs
1/2 Cup Flour
1 Egg
2 Tbsp. Milk
Salt/Pepper
4 Slices of Mozzarella Cheese

Sauce
1 Tbsp. Olive Oil
1 Onion
1 Large Garlic Clove
1 Celery Stick
1 Carrot Stick
1 Can Tomato Paste
1 Large Can Whole Tomatoes
1 Tbsp. Fresh Oregano
1Tbsp. Fresh Basil
Salt`Pepper

First make the sauce as it will need to simmer for a few hours at least, all day is better.  Heat 1 Tbsp. Olive Oil in large pot.  Add onion, garlic, celery and carrot and cook until tender.  Stir in 1 can of tomato paste.  Using your hands one at a time squish whole tomatoes from can into the pot.  Add herbs and salt and pepper to taste.  Allow to simmer for at least 1 hour before using an immersion blender to blend smooth. Once smooth allow to simmer at low heat for at least 3 hours, but all day if possible.

For the chicken, place one chicken breast at a time between two pieces of plastic wrap, using a rolling pin, pound the chicken into a thin cutlet.  Repeat with each chicken breast. Set Aside. Set three bowls up on the counter side by side. In the first bowl mix the flour with salt and pepper. In the second bowl mix one egg with two tbsp. of milk.  In the third bowl mix the bread crumbs with the Parmesan cheese and salt and pepper. Heat cast iron pan with 2 Tbsp. of Oil over medium heat.  Dredge the chicken in the flour mixture to coat, then dredge in the egg and milk mixture and then in the bread crumbs and Parmesan cheese mixture.  Place coated chicken breast in cast iron pan. Repeat with each chicken breast.  Cook chicken until golden brown on one side, flip chicken and then continue to cook the second side until golden brown and cooked through.  Spoon tomato sauce over each chicken breast and then place 1 slice of mozzarella cheese on each chicken breast, place cast iron pan under broiler to melt mozzarella cheese. Serve hot.