Chicken Parmesan

TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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

Directions

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 with spaghetti.

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  • on February 28, 2014

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    Did not like the sauce at all. It was not a well balanced gravy.

    people found this review Helpful.
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  • on December 18, 2011

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    Made this for my husband's birthday dinner and we both loved it. I cut the recipe in half since I was making dinner for two but otherwise followed the recipe exactly. Served it with a salad of mixed greens and light vinaigrette dressing. Will be making this again!

    people found this review Helpful.
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