Chicken Parmesan

Chicken Parmesan

There are those dishes in life that win you favor with your loved ones.  It is good to exploit them.  This is one of my boyfriend’s favorite dishes and also carries major brownie points with his family.  I hope it wins you the favor it so easily brings me.

Chicken Parmesan

Serves 3-4

1 (35 ounce) can crushed tomatoes (the kind with added puree)

10 cloves crushed garlic

1 cup fresh basil leaves

salt and freshly ground pepper

1 tablespoon red pepper flakes

1 teaspoon dried oregano

4 tablespoons grated Parmesan

1 pound chicken breast cutlets, thinly sliced

3/4 cup Italian style bread crumbs

1/2 cup flour

1 egg

olive oil to coat pan

8 ounces of fresh mozzarella, sliced

3 tablespoons minced parsley

Preheat oven to 350.  In a large saute pan with at least 2″ high sides, add crushed tomatoes, garlic, and basil leaves.  Bring heat to medium and simmer mixture for 25-30 minutes.  After 20 minutes, season mixture with salt and stir in red pepper flakes, oregano, and grated Parmesan.  Cook until flavors have melded and basil has wilted.  (option: discard basil and smashed garlic chunks for a smoother sauce: I decided to keep some of the basil leaves and garlic because I love the flavor).

Next, create 3 medium sized bowls filled with flour, bread crumbs, and egg whisked with 1 teaspoon of water in the third.  Next season your thin chicken cutlets with salt and pepper and dredge one by one in flour.  Then shake off excess flour, dip in egg wash, and finish in bread crumbs.

In another large saute pan filled to 1″ with olive oil, bring heat to high-(the chicken should sizzle when it touches the pan) and cook chicken in batches (about 2 minutes per side-until chicken is golden brown on the outside).  Repeat till all chicken is golden brown and then discard excess oil.  Season chicken once again with salt and pepper.

To assemble the baked chicken parm:  add one cup of tomato sauce to a 9″x12″ casserole dish.  Lay the breaded chicken cutlets in a single layer ontop of the sauce and cover with remaining sauce, spreading mixture evenly.  Finish with slices of fresh mozzarella cheese and cover the dish with aluminum foil.  Bake in the oven for 20 minutes.  Sprinkle chicken parm with minced parsley and serve warm.

This dish goes fantastic with a bottle of red wine or sangria.



3 thoughts on “Chicken Parmesan

  1. Pingback: Golden Beet “Sunflower” Salad |

  2. Pingback: Easy Tilapia Sliders « Cooking with Aurora

  3. Pingback: Broccoli Rabe & Ricotta Pizza « Cooking with Aurora

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s