• Herbed Tomato Sauce for Chicken or Veal Parmigiana

    2 votes
    Herbed Tomato Sauce for Chicken or Veal Parmigiana
    Prep: 10 min Cook: 40 min Servings: 4
    by Micheline
    120 recipes
    You will love this homemade Herbed tomato sauce. I serve it on top of veal or chicken cutlets and spaghettini or spaghetti. You can also freeze it and have it on hand when you have company.


    • 2 tbsps butter
    • 2 tbsps olive oil
    • 2 medium thinly sliced onion
    • 4 ozs fresh sliced mushrooms (or canned mushrooms)
    • 3 - 4 cloves garlic, finely chopped
    • 2 lbs fresh tomatoes (or canned tomatoes)
    • 1/2 cup parmesan cheese
    • 1 tsp sugar
    • 1 - 6 oz can tomato paste
    • 2 tbsps fresh basil (or 2 tsps dried)
    • 2 tbsps fresh thyme (or 2 tsps dried)
    • 1 tbsps fresh oregano (or 1 tsps dried)
    • 1 tbsp instant chicken or beef broth or bouillon
    • 1 to 1 1/2 cups water
    • 1/2 to 1 cup red wine
    • 1 tsp salt
    • 1/8 tsp pepper
    • 4 chicken or veal breaded cutlets, cooked
    • 1 lb cooked spaghettini or spaghetti.


    1. In a large saucepan, heat the butter and oil until the butter is melted.
    2. Add the onions, garlic and mushrooms and cook slightly until soft and tender but not too browned.
    3. In a food processor, stir in the tomatoes, tomato paste, basil, thyme, sugar, oregano, chicken or beef broth, parmesan cheese or bouillon, water, red wine, salt, pepper . Add the cooked onions, garlic and mushrooms and process until you obtain a thick pulp. Pour the pulp in a large saucepan, bring to a boil then reduce the heat to simmer, cover and cook for about 40 minutes stirring occasionally.
    4. While the sauce is cooking, cook your breaded veal or chicken cutlets in a skillet with oil and cook your spaghettini or spaghetti in a large pot of boiling water until done. Serve the sauce on top of the meat and pasta. Voilà! Chicken or Veal Parmigiana.

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