Chicken Parmigiana - ★Cooking Recipes★

If you need some good-old comfort food, this is the ticket. A great main for a family dinner.
Directions for: Chicken Parmigiana

Ingredients

Chicken

4 chicken breasts, boneless, skinless, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 Tbsp water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce

2 Tbsp olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

2 cans (28 oz) plum tomatoes and their juices, pured in a blender

1 can (16 oz) crushed tomatoes

1 small can tomato paste

1 cup water

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Directions

Chicken

1. Preheat oven to 400F.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Then dredge on both sides in the bread crumbs.

3. Divide the oil between 2 large saut pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce

1. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pured tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

See more: Poultry, Chicken, Cheese, European