Chicken Cutlet Parmesan
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
48
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Milk4 cups
All-Purpose Flour (sifted)6 large
Egg (beaten)6 cups
Bread Crumb (unseasoned dry)4 tbsps
Unsalted Butter1 cup
Extra-Virgin Olive Oil3 cloves
Garlic (thinly sliced)1 cup
Chianti1 tbsp
Oregano (dried)Directions:
1
Using a meat tenderizer or a heavy skillet, pound the chicken breasts between 2 sheets of plastic wrap until flat, about 1/4-inch in thickness
2
Place the milk, flour, eggs, and bread crumbs in separate shallow baking dishes
3
Season the eggs with a pinch of salt
4
Dip each breast in the following order: milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs)
5
In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling
6
Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary
7
Reduce the heat, and cook the chicken until golden brown and the juices run clear when pierced with a sharp fork, about 3 to 5 minutes per side
8
Remove to a baking sheet lined with paper towels; pat to remove excess oil
9
Place 1/2 cup of the warm tomato sauce in the bottom of a 9 by 13 by 2-inch baking dish
10
Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup tomato sauce and half the sliced mozzarella
11
Repeat with the remaining chicken breasts and sauce, and top with mozzarella
12
Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes
13
Remove from broiler, and serve immediately
14
Puree the tomatoes in a food mill, removing most of the seeds
15
In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes
16
Add red pepper flakes
17
While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix
18
Add remaining tomatoes, reduce heat to low, and let simmer
19
Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally
20
Add the basil
21
Season with salt and pepper, to taste
22
The sauce may be kept in a covered container in the refrigerator for up to 3 or 4 days, or in the freezer for 1 month
23
Yield: about 9 cups