More Chicken Parmesan
More Chicken Parmesan
Ingredients :
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs – I used Italian since that’s what I had
1 cup freshly grated Parmesan, plus extra for sprinkling
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
16oz Tomato Sauce - store bought or homemade (great recipe below if you need it)
Sauce
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
Directions :
Preheat the oven to 450 degrees F.
Make Your Sauce
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.
Add some basil, reserve the rest of the basil for finishing the chicken.
Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes;
Season with sugar, red pepper flakes, salt and pepper.
Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line.
Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder – or make it easy and use Italian seasoned bread crumbs. Season with salt and pepper and stir with a fork until thoroughly combined.
Pound Chicken Breasts to 1/2 inch thick.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.
When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Transfer the Chicken to a Baking Dish
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top.
Sprinkle with Parmesan, and remaining basil.
Bake for 15 minutes or until the cheese is bubbly
Serve over Pasta!
Serve and enjoy!
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs – I used Italian since that’s what I had
1 cup freshly grated Parmesan, plus extra for sprinkling
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
16oz Tomato Sauce - store bought or homemade (great recipe below if you need it)
Sauce
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees F.
Make Your Sauce
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.
Add some basil, reserve the rest of the basil for finishing the chicken.
Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes;
Season with sugar, red pepper flakes, salt and pepper.
Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line.
Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder – or make it easy and use Italian seasoned bread crumbs. Season with salt and pepper and stir with a fork until thoroughly combined.
Pound Chicken Breasts to 1/2 inch thick.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.
When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Transfer the Chicken to a Baking Dish
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top.
Sprinkle with Parmesan, and remaining basil.
Bake for 15 minutes or until the cheese is bubbly
Serve over Pasta!
Serve and enjoy!
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