Chicken Parmesan

(15)


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Servings: 4
READY IN
30mins
Ingredients
  • SIMPLE TOMATO SAUCE WITH BASIL AND GARLIC
  • 2 medium garlic cloves, minced or put through garlic press
  • 1⁄4 cup extra virgin olive oil
  • 1 (28 ounce) can crushed tomatoes
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon granulated sugar
  • table salt
  • ground black pepper
  • CHICKEN PARMESAN
  • 1 large egg
  • table salt
  • ground black pepper
  • 1⁄2-1 cup dry breadcrumbs
  • 2 large boneless skinless chicken breasts (8 ounces each)
  • 1⁄4 cup olive oil
  • 3⁄4 cup grated part-skim mozzarella cheese (3 ounces)
  • 1⁄4 cup grated parmesan cheese, plus extra for passing (1 ounce)
  • 8 ounces spaghetti or 8 ounces linguine
Directions
  • For Sauce:.
  • In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
  • Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
  • Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
  • Taste sauce, adjusting salt if necessary; Cover and keep warm.
  • Chicken Parmesan:.
  • Bring 2 to 3 quarts of water to boil in a large soup kettle.
  • Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
  • Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
  • Preheat broiler.
  • To Prepare Chicken Breasts:.
  • Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding).
  • *If pounding or using small breasts:
  • Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
  • Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
  • Set cutlets on large wire rack set over a jelly roll pan.
  • Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
  • Heat oil over medium-high heat in a 12-inch skillet.
  • When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total.
  • Wash and dry wire rack and return to jelly roll pan.
  • Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
  • Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
  • Drain spaghetti.
  • Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
  • Serve immediately with extra Parmesan passed separately.
 

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