Chicken Parmesan
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Season the chicken on both sides with some salt and pepper
3
Spread the flour in a shallow bowl or plate
4
Season with some salt and pepper
5
Heat a large skillet over medium-high heat
6
Add 2 tablespoons of the olive oil and heat
7
Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess
8
Cook the chicken until golden brown on both sides, 1 to 2 minutes per side
9
Remove to a plate and repeat with the remaining cutlets
10
Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet
11
Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute
12
Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet
13
Add the sugar, red pepper flakes and 1/2 teaspoon salt
14
Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes
15
Tear the basil into rough shreds with your hands and stir into the sauce
16
Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish
17
Nestle the chicken into the sauce and top with the remaining sauce
18
Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all
19
Bake until the cheese is browned and bubbly, 15 to 20 minutes
20
Serve hot
21
Preheat the oven to 425 degrees F
22
Season the chicken on both sides with some salt and pepper
23
Spread the flour in a shallow bowl or plate
24
Season with some salt and pepper
25
Heat a large skillet over medium-high heat
26
Add 2 tablespoons of the olive oil and heat
27
Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess
28
Cook the chicken until golden brown on both sides, 1 to 2 minutes per side
29
Remove to a plate and repeat with the remaining cutlets
30
Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet
31
Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute
32
Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet
33
Add the sugar, red pepper flakes and 1/2 teaspoon salt
34
Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes
35
Tear the basil into rough shreds with your hands and stir into the sauce
36
Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish
37
Nestle the chicken into the sauce and top with the remaining sauce
38
Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all
39
Bake until the cheese is browned and bubbly, 15 to 20 minutes
40
Serve hot