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!