Simple Chicken Parmesan
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
39
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 medium
Garlic Cloves (peeled and crushed)1 cup
Extra-Virgin Olive Oil1 tsp
Dried Basil1 tsp
Oregano (dried)1 tsp
Sugar1
Salt1 large
Egg1 cup
Bread Crumb (dry)230 g
SpaghettiDirections:
1
In a large saucepan, heat garlic and 2 Tbs
2
Oil over medium-high heat until garlic starts to sizzle
3
Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper
4
Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes
5
Cover and keep warm
6
(Remember, this makes twice the amount of sauce you need, so put aside half for another meal
7
) Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick
8
Bring 2 quarts of salted water to a boil in a large soup kettle
9
In a pie pan, beat egg until well-blended
10
In another pie pan, mix bread crumbs and more black pepper
11
Preheat broiler
12
Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs
13
Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put)
14
Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet
15
When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total
16
Wash and dry the wire rack and return to cookie sheet
17
As the cutlets saute, cook pasta in boiling water according to package directions
18
Transfer cutlets to clean wire rack over cookie sheet
19
Top each with a portion of the cheeses
20
Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown
21
Drain pasta
22
Put a cutlet and a portion of pasta on each of 4 plates
23
Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired
24
Serve with extra Parmesan