Presenting a Chicken Parmesan recipe, requested by viewers. This is a “nicer” version of the dish, including a homemade sauce from San Marzano tomatoes. We outline the entire process, from preparing the ingredients to plating the final dish. We also cover the process of making the marinara sauce, breading and frying the chicken cutlets, and finishing the dish in the oven. We emphasize the importance of safety, heat management, and the superiority of homemade sauce over store-bought alternatives. This episode concludes with a plated chicken parmesan dish served with spaghetti and a piece of baguette.
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Special Equipment:
Food Thermometer, immersion blender (optional), pasta colander
Ingredients:
- 1 28 oz. can of San Marzano tomatoes
- 2 large boneless, skinless chicken breasts, sliced through the thin aspect
- 1 lb No. 3 spaghetti
- 1/2 cup yellow onion, chopped small
- 1 large shallot, chopped small
- 1 cup general purpose flour
- 2 eggs, beaten
- 1 cup Italian or Plain bread crumbs
- 8-14 Basil leaves, chiffonade cut
- 4-6 cloves garlic, minced
- 4 Tbsp kosher salt, divided for breading, pasta water, and chicken seasoning
- 1 Tbsp black pepper, divided for breading and chicken seasoning
- 1/2 cup freshly grated Parmesan cheese
- 1 rind from Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/2 cup extra virgin olive oil for marinara sauce + 3-4 Tbsp light olive oil for frying chicken
Directions:
Preheat a medium saucepan over medium heat, and add the extra virgin olive oil. Add the onion and shallots, and sauté for 2 to 3 minutes, stirring frequently. Add the garlic, 1/2 tsp of the kosher salt, 1/2 tsp black pepper, Italian seasoning and oregano, stirring frequently for an additional minute, or until the garlic becomes fragrant.
Add the tomatoes, and blend the whole tomatoes with an immersion blender. (Note: if an immersion blender is not available, one can use a regular blender or a food processor before adding them to the saucepan). Add the parmesan rind to the pot, and reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally.
Preheat the oven to 350° F., and set a large stock pot with 4 to 5 quarts of water with 2 Tbsp salt on the stove on medium-high heat.
In three bowls, place separately the flour, the two beaten eggs, and cup of bread crumbs.
In the flour, add one Tbsp salt and 1 tsp black pepper, and stir to combine. In the bowl with the bread crumbs, add the grated Parmesan cheese and stir to combine.
Heat a large skillet on the stove on medium heat. Add the 3-4 Tbsp light olive oil to the skillet.
Take the chicken breast halves and dredge them individually first in the flour, covering completely, and knock off the excess. Then immerse the chicken in the beaten eggs, and then finally in the bread crumb and parmesan cheese breading. Place the chicken cutlets in the skillet for two to three minutes per side until golden brown. (Note: Chicken may have to be fried in batches to keep from overcrowding the pan). When browned on both sides, remove to a foil lined baking tray.
When all of the cutlets have been browned and placed in the baking tray, add a remote food thermometer into the thickest part of the largest chicken cutlet, and place into the oven for 10 to 20 minutes, or until the food thermometer reads 165° F.
When the chicken has reached the fully cooked temperature, remove the tray from the oven and remove the food thermometer. Change the oven setting to High Broil, and ladle 2 to 3 ounces of the marinara sauce to the top of the chicken, and top with the mozzarella cheese.
In the boiling water stock pot, add the spaghetti and cook according to the package directions.
Place the topped chicken back into the oven and broil for 3 to 5 minutes, checking frequently, and removing when the mozzarella becomes bubbly and begins to brown.
When the pasta has finished cooking, drain the spaghetti and place into a bowl.
Assemble the dish by placing a serving of pasta on a plate, topping with a measure of the remaining Marinara sauce, and placing one of the topped chicken cutlets on top of, or next to, the pasta.
Serve immediately with a slice of fresh Italian bread or piece of baguette.
Serves 4.
