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Chicken Parmesan 


This delicious chicken parmesan is a favorite with the teens. The recipe is adapted from the one on Cooking Classy who adapted it from a Cook’s Illustrated’s recipe. 

What you need: 

Marinara sauce 

2 Tbsp extra virgin olive oil

1 yellow onion, chopped

4 garlic cloves , minced

salt and freshly ground black pepper

1 tsp dried parsley

4 tsp fresh oregano

1 tsp red pepper flakes

3 teaspoons herbs d’provence

1 (28 oz) can crushed tomatoes

1 jar Trader Joe’s arriabata sauce

1 bay leaf

Chicken: 
2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick or 1 package of chicken cutlets

Salt

2 oz whole-milk mozzarella cheese , shredded (1/2 cup)

1 large egg

1 1/2 oz Parmesan cheese , grated (1/2 cup)

1/2 cup Panko bread crumbs

1/2 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp freshly ground black pepper

2 1/2 Tbsp vegetable oil

2 1/2 Tbsp extra virgin olive oil

1/4 cup torn fresh basil

What you do: 

For the sauce:

1. Heat 2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add in onions and garlic and saute for 1 1/2 minutes

2. Add 1/4 tsp salt, parsley, oregano and red pepper flakes and saute 30 seconds longer.

3. Stir in crushed tomatoes, bay leaf and 2 Tbsp herbs d’provence, then add additional salt if desired and season with pepper to taste.

4. Bring mixture to a simmer then reduce heat to medium-low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove from heat and cover saucepan with lid.

For the chicken:

1. Preheat oven to 350 degrees while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.

2. Combine Mozzarella and Parmesan cheese in a bowl, set aside.

3. Whisk egg until smooth.

4. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper.

5. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.

6. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 1 1/2 – 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 1 1/2 – 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

7. Place cutlets on rimmed baking sheet, cover with sauce and sprinkle Mozzarella cheese mixture evenly over cutlets. Bake in oven until cheese is melted and beginning to brown, about 3 – 4 minutes (keep a close eye on it, make sure internal temp of chicken reaches 165 degrees).

8. Sprinkle tops evenly with remaining 1/4 cup fresh oregano and serve immediately, adding additional sauce while enjoying, as desired.

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