CHICKEN PARMESAN 2

CHICKEN PARMESAN 2

INGREDIENTS

• Chicken Cutlet 500 grams
• Chicken thighs - boneless skinless (breasts work too) 
• 1 cup Panko (Japanese bread crumbs)
• 1 sprig Rosemary (stem removed and minced) 
• 3 sprigs Thyme - fresh (stems removed and minced) 
• 40 grams Parmigiano-Reggiano (grated) 
• 1/4 cup Flour - all-purpose 
• 1 Large egg 
• 2 tablespoons Extra virgin olive oil 
• Basic Tomato Sauce 
• 1 tablespoon Extra virgin olive oil 
• 4 cloves Garlic (minced) 
• 1 Large onion (minced) 
• 800 grams Whole stewed tomatoes 
• 3 tablespoons Tomato paste 
• 2 teaspoons Dried oregano 
• 1 teaspoon Salt (to taste) 
• Black pepper (to taste) 
• Chicken Parmesan 80 grams
• Mozzarella cheese (grated) 450 grams
• Dried spaghetti Flat leaf parsley (minced for garnish) 

METHOD
Put the oven rack in the middle position and preheat to 350 degrees F (175 C).
Put a cooling rack on top of a baking sheet.
In a large bowl, combine the panko, rosemary, thyme and parmigiano reggiano.
In a separate bowl, beat the egg until the yolk and white are well incorporated.
Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture. Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
 Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken. Put the baking sheet in the oven.
Bake chicken for 20-25 minutes or until an instant read thermometer reads 160 degrees F (71 C). While the chicken is in the oven, heat a frying pan over medium heat and add the remaining 1 tablespoon of olive oil, along with the garlic and onions.
Saute until the onions are translucent and start turning brown around the edges.
Add the stewed tomatoes, tomato paste, and dried oregano, then salt and pepper to taste.
Use a spatula to break up the tomatoes into small pieces.
Simmer until the sauce is no longer watery.
Bring a large pot of well salted water to a boil.
After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
Pour the sauce into a casserole dish, then top with the baked chicken.
Sprinkle with the Mozzarella and you can top with additional Parmesan if you'd like.
Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
Boil the pasta according to the package directions, drain, then toss with olive oil.
Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley for garnish.Enjot it!

Chicken Parmigiana

Chicken Parmigiana

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
• 1 (16-ounce) can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• Salt and freshly ground pepper

Directions

Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Enjoy!

CHICKEN PARMESAN (1)

CHICKEN PARMESAN (1)

Ingredients

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta, cooked al dente

iNSTRUCTION
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 the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. 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, season with salt and pepper.

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.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot

Chicken Parmesan

Chicken Parmesan
Ingredients 

•  4 skinless, boneless chicken breast halves
•  salt and freshly ground black pepper to taste
•  2 eggs
•  4 cups panko bread crumbs
•  1/2 cup grated Parmesan cheese
•  2 tablespoons all-purpose flour, or more if needed
•  1 cup olive oil for frying
•  1/2 cup prepared tomato sauce
•  1/4 cup fresh mozzarella, cut into small cubes
•  1/4 cup chopped fresh basil
•  1/2 cup grated provolone cheese
•  1/4 cup grated Parmesan cheese
•  1 tablespoon olive oil

Instruction
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Enjoy it !