March 24, 2012

Chicken Parmesan

I created this recipe after looking at dozens of chicken parmesan recipes. It was a little time consuming, but easy and delicious! (Even though the picture looks a little gross :/)
Yield: 4 servings

SAUCE INGREDIENTS
  • ¼ cup EVOO, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • a bunch of fresh basil leaves
  • 2 (28-oz) cans Whole Peeled Tomatoes, drained and hand crushed
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. Coat a sauté pan with EVOO and place over medium heat. When oil gets hazy, add onions, garlic and the bay leaves; cook and stir for 5 minutes until fragrant and soft.
  2. Add some hand-torn basil. Carefully add the tomatoes; cook and stir until the liquid is cooked down and the sauce is thick (about 15 minutes.)
  3. Season with sugar and salt and pepper. Lower the heat, cover, and keep warm.
CHICKEN
  • 4 chicken breast cutlets
  • 1 egg
  • ½ cup of Half and Half
  • 1 cup breadcrumbs (I used Italian style)
  • ½ cup flour
  • Freshly grated Parmesan cheese
  • 3 tablespoons EVOO
  • 2 tablespoons fresh basil leaves, thinly sliced (plus some for garnish)
  • 8 ounces Mozzarella cheese, sliced (at least 2 slices per breast)
  • 1 pound spaghetti pasta, cooked al dente (I used whole grain)
DIRECTIONS
  1. Preheat oven to 400°F. Get the ingredients together for the chicken so you have a little assembly line.
  2. Working one at a time, place a chicken cutlet between two layers of wax paper. With a meat pounder, pound the chicken pieces to flatten them to an even thickness (between ¼ - ½ inch.) Season the chicken pieces with salt and pepper.
  3. In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, flour, ½ cup of the Parmesan, and a pinch of salt. In a separate shallow bowl, whisk together the egg and Half and Half.
  4. Heat 3 tablespoons EVOO in a large sauté pan on medium-high heat (the oil should be shimmering, not smoking.) Dredge the chicken pieces one piece at a time, first in the egg mixture, then in the breadcrumbs. Then lay the pieces on the hot sauté pan. Reduce heat to medium and gently fry the cutlets until they are golden, about 3-4 minutes per side.
  5. Ladle enough tomato sauce to thickly coat the bottom of a 9x13" baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of Mozzarella and the remaining Parmesan cheese.
  6. Bake for 10-12 minutes, or until the Mozzarella begins to brown.
  7. Serve with spaghetti and remaining sauce.
Enjoy!

No comments:

Post a Comment