Double-Dipped Chicken Parmesan
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
61
Spice
60
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 large
Egg1
Salt2 tbsps
Olive Oil7 cups
Tomato Sauce (store bought)450 g
Linguine2 cloves
Garlic (chopped)2 tbsps
Unsalted ButterDirections:
1
Place the eggs in a bowl and whisk with salt and pepper
2
Place the bread crumbs on a large plate
3
Dip the chicken in the egg and then dredge in the bread crumbs
4
Re-dip in the egg a second time and then dredge in the bread crumbs again
5
In a large, heavy skillet, heat the olive oil over moderate heat
6
Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown
7
Remove the chicken and drain on paper towels
8
The chicken can be made up to this point a day ahead of time
9
Wrap the chicken in aluminum foil and refrigerate
10
Simmer the tomato sauce until hot
11
Preheat the oven to 350 degrees F
12
Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish
13
Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce
14
Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling
15
Serve hot, and sprinkle with parsley, if using
16
Linguine with Olive Oil: In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain
17
In a large pan, heat olive oil, add garlic slices and saute
18
Add red pepper flakes, to taste
19
Add pasta and toss
20
Season with salt and pepper and serve sprinkled with parsley
21
Sauteed Broccoli Rabe: Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander
22
Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds
23
Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper