Chicken Parmigiana
CHICKEN PARMIGIANA
This classic dish is a family favorite! However with the COVID-19 pandemic happening right now we can’t really get return to quality chicken Parmesan at home… until now! Follow this recipe and you will have a show stopping meal on tour table in an hour and a half.
The recipe is broken down, for ease, into three parts: the sauce, assembly, and finishing everything off. For a complete list of ingredients see the bottom of this recipe.
the sauce:
ingredients:
1 medium onion diced fine
1 clove of garlic minced
1 jar of good tomato sauce
2 tbsp fresh basil minced
1 3 inch square Parmesan rind
Salt and pepper
Olive oil
method:
Begin by placing a wide bottomed sauce pan on medium heat and adding 2 tbsp of olive oil. Once up to temperature add in your diced onion and sauté till translucent a little color has formed. Now add your garlic and stir till fragrant. Once fragrant increase the flame, and add your tomato sauce. Stir to combine adding your Parmesan rind and coating it in the sauce. Allow to come up to a boil then reduce to simmer. Storing frequently allow your sauce to reduce by half and then continue to reduce until when you run your spoon across the bottom of the pan the sauce wound fill in the new gap.
***You might be wondering why the sauce needs to be so thick and it’s quite simple actually when the sauce has too much moisture it hinders the browning of the cheese and it makes the crust ok your chicken soggy and nasty so a tight sauce the les soggy your chicken will be.***
Now remove the sauce from the heat and remove the Parmesan rind. Add your finely chopped basil and stir to combine. The residual heat in the pan will cook the basil perfuming the flavor throughout.
the chicken:
ingredients:
2 lbs boneless skinless chicken breasts
2 cups panko bread crumbs
1 cup finely grated Parmesan cheese
2 eggs
1/2 cup of milk
2 cups AP flour
2 tbsp chicken seasoning that are herbs only (no added salt)
1 tsp salt
1 tsp paprika
1 tsp chili flakes
Olive oil
method:
Begin by preparing the chicken. Either ask your butcher to butterfly then split the chicken breasts or simply take your knife and cut evenly with the board splitting the chicken breast in half. (Some grocery stores also carry pre split chicken breasts called thins.)
In three separate medium sized bowls prepare the breading station. In the first bowl mix the flour, and the spices. In the second mix the milk and the eggs and in the third mix the panko and the cheese. Now bread all of your chicken following this procedure:
Dip the chicken into the flour coating 100% of the chicken breast.
Dip the floured breast into the egg wash coating 100% of it.
Now coat the breast in the panko cheese mixture covering 100% of the breast.
Place on a baking sheet or plate until they are all coated.
Now place a large heavy bottomed pan on your largest burner over high heat and add a thin layer of oil to the pan. Fry on either side until golden brown.
assembly
ingredients:
Sauce from above
Crispy chicken from above
Low moisture mozzarella (about a pound but varies depending on personal preference)
Parmesan cheese
method:
Start by preheating an oven to 350 degrees F. Then begin assembly by spreading a little bit of the sauce onto a baking sheet. Then arrange your chicken into one even layer where they all have equal exposure on top. Top with 1-2 tbsp of sauce per chicken breast and spread evenly over the entire breast. Now sprinkle with approximately 1/2 cup of Parmesan cheese. Now top with an even layer of mozzarella cheese then place in the hot oven. Cook until the chicken has reached an internal temperature of 165 degrees F and the mozzarella is bubbly and golden brown. Serve with garlic bread, some pasta, and some wine, and enjoy!!
ingredient list:
1 medium onion diced fine
1 clove of garlic minced
1 jar of good tomato sauce
2 tbsp fresh basil minced
1 3 inch square Parmesan rind
2 lbs boneless skinless chicken breasts
2 cups panko bread crumbs
2 eggs
1/2 cup of milk
2 cups AP flour
2 tbsp chicken seasoning that are herbs only (no added salt)
1 tsp paprika
1 tsp chili flakes
Low moisture mozzarella (about a pound but varies depending on personal preference)
Parmesan cheese
Salt and pepper
Olive oil