Chicken Parmesan

Chicken Parmesan
Yield
1serving
Yield
1serving
Chicken Parmesan
Yield
1serving
Yield
1serving
Ingredients
For the Sauce:
  • 1tablespoon extra-virgin olive oil
  • 1clove garlicminced
  • coarse salt
  • black pepper
  • 1/8teaspoon dried oregano
  • 1pinch red pepper flakes
  • 1/2 pound canned whole tomatoescrushed
  • 1/8teaspoon sugar
  • 1tablespoons basilcoarsely chopped
  • As Needed chicken stock for adjusting consistency
For the Chicken:
  • 1each chicken breasts, bnls/sknls
  • 1/2teaspoon coarse salt
  • 1ounce mozzarella cheeseshredded (1/4 cup)
  • 1ounces fontina cheeseshredded (1/4 cup)
  • 1tablespoon flour
  • 1large egg
  • 1 1/2ounces Parmigiano-Reggiano cheesegrated (3/4 cup)
  • 1/2cup panko bread crumbs
  • 1/2teaspoon garlic powder
  • 1/4teaspoon dried oregano
  • 1/4teaspoon black pepper
  • 1/3cup vegetable oil
  • 1/4cup basiltorn
Yield:
Instructions
For the Sauce:
  1. Heat oil in medium saucepan over medium heat until just shimmering.
  2. Add garlic, salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds.
  3. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes.
  4. Off heat, stir in basil and a drizzle of olive oil; season with salt and pepper to taste.
  5. Cover and keep warm.
  6. When plating toss some sauce with the pasta. Check for seasoning, you will most likely need more salt and pepper. You may also toss with a little Parmesan. Next put on plate and top with chicken and more sauce and cheese.
For the Chicken:
  1. Cut the chicken breast in half horizontally, and pound to a 1/2-inch thick.
  2. Season cutlet with salt.
  3. Combine mozzarella and fontina in bowl; set aside.
  4. Whisk egg and flour together in shallow dish until smooth.
  5. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish.
  6. Pat chicken dry with paper towels.
  7. Dredge cutlet in egg mixture, allowing excess to drip off.
  8. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere.
  9. Transfer cutlet to large plate and repeat with remaining cutlets.
  10. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering.
  11. Place cutlet in skillet and cook without moving until crispy and deep golden brown, 1½ to 2 minutes.
  12. Flip cutlet and cook on second side until deep golden brown, 1½ to 2 minutes.
  13. Transfer cutlet to paper towel–lined plate.
  14. Place cutlets on rimmed baking sheet and top with 2 tablespoons of sauce then sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible.
  15. Broil until cheese is melted and beginning to brown, 2 to 4 minutes.
  16. Transfer chicken to serving platter on top of pasta and sauce.
  17. Sprinkle with basil and serve immediately.