Chicken Parm

Name: Chicken Parm
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 sandwiches
Cuisine: italian
Ingredients: 1/4 cup olive oil; 4 cloves garlic, crushed; 1 bunch fresh basil, including stems; 2 quarts crushed Jersey tomatoes; 1 tablespoon salt; 1 teaspoon sugar; 1 pound boneless, skinless chicken breasts; 2 cups all-purpose flour; 2 cups breadcrumbs, such as Progresso; 4 eggs, lightly beaten; 4 tablespoons olive oil; 4 tablespoons unsalted butter; 1 clove garlic, diced; 2 sprigs fresh thyme; Parmesan cheese, grated, for sprinkling, plus more for garnish; 2 ounces mozzarella, sliced; 4 seeded semolina rolls, sliced; Fresh basil leaves, torn, for garnish

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Level: Intermediate

Total: 1 hr 10 min
Active: 35 min

Yield: 4 sandwiches

Level: Intermediate

Total: 1 hr 10 min
Active: 35 min

Yield: 4 sandwiches

Ingredients

Tomato Compote:

1/4 cup olive oil

4 cloves garlic, crushed

1 bunch fresh basil, including stems

2 quarts crushed Jersey tomatoes

1 tablespoon salt

1 teaspoon sugar

Chicken Parm:

1 pound boneless, skinless chicken breasts

2 cups all-purpose flour

2 cups breadcrumbs, such as Progresso

4 eggs, lightly beaten

4 tablespoons olive oil

4 tablespoons unsalted butter

1 clove garlic, diced

2 sprigs fresh thyme

Parmesan cheese, grated, for sprinkling, plus more for garnish

2 ounces mozzarella, sliced

Sandwich:

4 seeded semolina rolls, sliced

Fresh basil leaves, torn, for garnish

Directions

For the tomato compote: Bloom the olive oil, garlic and basil in a small saucepan over low heat for 20 minutes. Heat the tomatoes, salt and sugar in a nonreactive pot. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to emulsify. Simmer for 15 minutes.
Cut the chicken breasts into 4-ounce pieces and gently pound to an even 1-inch thickness. Dredge the chicken in flour, then in egg, then in breadcrumbs. Heat the olive oil and butter in a skillet over medium heat. Add the garlic and thyme, then fry the chicken until golden brown on both sides and opaque in the center. Season generously with salt.
Spoon 1/2 cup of the tomato compote over the chicken. Sprinkle with Parmesan and top with the sliced mozzarella. Transfer the skillet to a broiler to melt and brown the cheese.
Place a piece of chicken on each semolina roll, garnish with Parmesan and torn basil leaves and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.