Chicken Parmesan
Chicken Parmesan
Recently I’ve been craving Italian food and decided to try to make some dishes I haven’t made before. The first one I wanted to try was Chicken Parmesan, a classic. Unlike some of the recipes I’ve been trying lately (looking at you BREAD), this dish turned out perfectly! There are a few steps involved, however it’s totally worth it. The pasta sauce is quite simple and quick to make. If you want to save time, you could use store bought sauce and it would still be good. I served this with orzo, but you can serve it with different types of grains like pasta or risotto.
INGREDIENTS
Chicken
3/4 cup Italian bread crumbs
1 tsp. garlic powder
1/4 cup grated Parmesan
2 eggs
1/2 cup all-purpose flour
6 boneless, skinless chicken cutlets
Salt
Black Pepper
1/4 cup olive oil
1 cup shredded mozzarella
Sauce
1 tbsp. virgin olive oil
1 small onion
2 tsp. chopped garlic
1 28 oz. can crushed tomatoes
1 tsp. dried basil
Salt
Black pepper
Pinch of red pepper flakes
2 tbsp. fresh Italian parsley, plus more for garnish
YIELD
6 servings
TIME
Prep - 20 minutes
Cook - 30 minutes
TOOLS
3 medium bowls
Cast iron skillet or frying pan
Medium saucepan
9 x 13 in. glass baking dish
DIRECTIONS
Make the sauce. Chop the onion. Wash and chop the parsley, setting some aside for garnish.
Heat the oil in a medium saucepan over medium heat. Add in the onion and cook until beginning to soften, about 3 minutes. Add in garlic and cook for an additional 2 minutes.
Add in tomatoes and season with basil, salt, pepper, and red pepper flakes. Cover with a lid, reduce heat to medium-low and allow to simmer for 10 minutes. Remove from heat and stir in parsley.
While your sauce simmers, begin the chicken. Preheat the oven to 400 degrees F. Prepare your breading station with 3 medium bowls. In the first bowl mix the bread crumbs, garlic powder, and Parmesan with a fork. In the second bowl beat the two eggs. Pour flour into the third bowl.
Season the chicken with salt and pepper. Coat each piece of chicken in flour and shake off the excess. Then dip into the egg mixture, and finally the bread crumb mixture, completely coating each time. Repeat for each cutlet and set on a plate.
Add the 1/4 cup of olive oil to a deep skillet or pan and heat on medium-high heat. When the oil is hot but not smoking, add the chicken. Cook each piece until golden brown on each side, cooking for 5-7 minutes, flipping each piece halfway through. Transfer to a new plate lined with paper towel.
Pour all of the sauce into the 9 x 13 inch baking dish. Place chicken in the sauce. Top each piece of chicken with the shredded mozzarella.
Bake for 10-12 minutes, until cheese has completely melted.
Garnish with parsley and serve with a grain such as pasta, orzo or risotto.
Recipe adapted from Delish.
