Chicken Parmigiana
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Onion (chopped)1 cup
Kalamata Olive (pitted)1 pinch
Sugar1 pinch
Red Pepper Flake1 cup
All-Purpose Flour2 large
Egg (lightly beaten)1 tbsp
Water2 tsps
Garlic PowderDirections:
1
Preheat the oven to 350 degrees F
2
Coat a saute pan with olive oil and place over medium heat
3
When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft
4
Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken
5
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, red pepper flakes, salt and pepper
6
Lower the heat, cover, and keep warm
7
Get the ingredients together for the chicken so you have a little assembly line
8
Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly
9
In a wide bowl, combine the eggs and water, beat until frothy
10
Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined
11
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet
12
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
13
When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once
14
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top
15
Sprinkle with Parmesan, and remaining basil
16
Bake for 15 minutes or until the cheese is bubbly
17
Serve hot with spaghetti