Chicken Parmigiana | Cooking Chef - Lifestyle VIP
Tuesday, September 19, 2017
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Chicken Parmigiana

Chicken Parmigiana

Ingredients/4 People

  1. 4 boneless, skinless chicken breasts, pounded thin
  2. Salt and freshly ground black pepper
  3. 2 cups all-purpose flour, seasoned with salt and pepper
  4. 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  5. 2 cups panko bread crumbs
  6. 1 cup vegetable oil or pure olive oil
  7. Tomato Sauce, recipe follows
  8. 1 pound fresh mozzarella, thinly sliced
  9. 1/4 cup freshly grated Parmesan
  10. Fresh basil or parsley leaves, for garnish
  11. Tomato Sauce:
  12. 2 tablespoons olive oil
  13. 1 large Spanish onion, finely chopped
  14. 4 cloves garlic, smashed with some kosher salt to make a paste
  15. 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
  16. 1 (16-ounce) can crushed tomatoes
  17. 1 small can tomato paste
  18. 1 bay leaf
  19. 1 small bunch Italian parsley
  20. 1 Cubano chile pepper, chopped
  21. Salt and freshly ground pepper


Production:

Total Time:    1 hr 15 min
Prep:               30 min
Cook:              45 min
Level:             Intermediate

Directions

Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

 

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