Italian comfort food with a smokey twist. Juicy, crispy, cheesy, deliciousness! Served with pasta and veggies, or with spaghetti squash.
Preparation begins by pounding out the chicken breasts to a uniform thickness. Add a light coating of your favorite olive oil and use a zip lock bag to minimize cleanup.
Prepare your breading station by seasoning your flour, your egg wash, and your panko. The order of operations for coating the chicken is: flour, egg wash, flour, panko. Be sure to fully coat, then remove excess on each step. Set aside breaded cutlets.
Over medium heat, saute your onion, and garlic in olive oil until translucent. Add the San Marzano tomatoes, basil, and oregano, and smash the tomatoes before bringing to a simmer. Once the sauce has reduced a bit, add tomato paste to desired thickness and red wine to balance the acidity. *You can opt to use sugar instead of red wine. Pour sauce into dutch oven or roasting pan. Dust with freshly grated parmesan cheese.
Heat smoker to 225*. Bring sauce onto grill, and now it's time to fry up the cutlets. Fry cutlets in thin layer of canola oil until golden brown, and then add to sauce in the smoker.
Spoon some sauce onto the top of the cutlets and add a dusting of the freshly grated parmesan and a couple thin slices of Mozzarella. Crank the Traeger to 375* to add a bit of color to the melted cheese.
Garnish with finely chopped basil and freshly grated parmesan.