Chicken Parmesan

45 mins
Serves 1
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Directions

  1. 1Sauté a quarter of a chopped onion for about three minutes or until translucent.
  2. 2Sauté a quarter of a chopped onion for about three minutes or until translucent.
  3. 3Sauté a quarter of a chopped onion for about three minutes or until translucent.
  4. 4Add a couple cloves of garlic and sauté for about 30 seconds.
  5. 5Add a couple cloves of garlic and sauté for about 30 seconds.
  6. 6Add a couple cloves of garlic and sauté for about 30 seconds.
  7. 7Add two to three tablespoons of tomato paste and a shake of red chili flake, sauté for about a minute.
  8. 8Add two to three tablespoons of tomato paste and a shake of red chili flake, sauté for about a minute.
  9. 9Add two to three tablespoons of tomato paste and a shake of red chili flake, sauté for about a minute.
  10. 10Add a 28 ounce can of whole San Marzano tomatoes.
  11. 11Add a 28 ounce can of whole San Marzano tomatoes.
  12. 12Add a 28 ounce can of whole San Marzano tomatoes.
  13. 13Stir and crush, then place over medium heat and bring up to a simmer, lowering the heat just enough to maintain a bare bubble.
  14. 14Stir and crush, then place over medium heat and bring up to a simmer, lowering the heat just enough to maintain a bare bubble.
  15. 15Stir and crush, then place over medium heat and bring up to a simmer, lowering the heat just enough to maintain a bare bubble.
  16. 16Add a little shake of dried oregano, a couple stems of basil and one cup of tap water.
  17. 17Add a little shake of dried oregano, a couple stems of basil and one cup of tap water.
  18. 18Add a little shake of dried oregano, a couple stems of basil and one cup of tap water.
  19. 19Let simmer for about 45 minutes until the flavors have melded and mellowed out.
  20. 20Let simmer for about 45 minutes until the flavors have melded and mellowed out.
  21. 21Let simmer for about 45 minutes until the flavors have melded and mellowed out.
  22. 22Lay out four large chicken breasts on some plastic wrap.
  23. 23Lay out four large chicken breasts on some plastic wrap.
  24. 24Lay out four large chicken breasts on some plastic wrap.
  25. 25Butterfly, cutting from the rounded side of the breast towards the flat side and opening it up like a book.
  26. 26Butterfly, cutting from the rounded side of the breast towards the flat side and opening it up like a book.
  27. 27Butterfly, cutting from the rounded side of the breast towards the flat side and opening it up like a book.
  28. 28Lay another sheet of plastic wrap on top of the breasts and pound them out using a meat pounder.
  29. 29Lay another sheet of plastic wrap on top of the breasts and pound them out using a meat pounder.
  30. 30Lay another sheet of plastic wrap on top of the breasts and pound them out using a meat pounder.
  31. 31Season with some kosher salt and freshly ground pepper and set aside.
  32. 32Season with some kosher salt and freshly ground pepper and set aside.
  33. 33Season with some kosher salt and freshly ground pepper and set aside.
  34. 34Assemble the breading station, with some beaten eggs and all-purpose flour.
  35. 35Assemble the breading station, with some beaten eggs and all-purpose flour.
  36. 36Assemble the breading station, with some beaten eggs and all-purpose flour.
  37. 37Add a little sprinkle of flour to the eggs.
  38. 38Add a little sprinkle of flour to the eggs.
  39. 39Add a little sprinkle of flour to the eggs.
  40. 40Spread panko breadcrumbs out on a rimmed baking sheet with a generous sprinkle of Parmesan cheese.
  41. 41Spread panko breadcrumbs out on a rimmed baking sheet with a generous sprinkle of Parmesan cheese.
  42. 42Spread panko breadcrumbs out on a rimmed baking sheet with a generous sprinkle of Parmesan cheese.
  43. 43Add some garlic powder, some dried oregano and dried basil to flour.
  44. 44Add some garlic powder, some dried oregano and dried basil to flour.
  45. 45Add some garlic powder, some dried oregano and dried basil to flour.
  46. 46Add freshly ground pepper.
  47. 47Add freshly ground pepper.
  48. 48Add freshly ground pepper.
  49. 49Using one hand for wet stuff, one hand for dry stuff, dip the chicken breasts in flour, then egg, then breadcrumbs.
  50. 50Using one hand for wet stuff, one hand for dry stuff, dip the chicken breasts in flour, then egg, then breadcrumbs.
  51. 51Using one hand for wet stuff, one hand for dry stuff, dip the chicken breasts in flour, then egg, then breadcrumbs.
  52. 52Let the chicken hang out in the breadcrumbs until ready to fry, this is going to strengthen their coating.
  53. 53Let the chicken hang out in the breadcrumbs until ready to fry, this is going to strengthen their coating.
  54. 54Let the chicken hang out in the breadcrumbs until ready to fry, this is going to strengthen their coating.
  55. 55Heat peanut oil to 350 degrees fahrenheit and drop in the chicken.
  56. 56Heat peanut oil to 350 degrees fahrenheit and drop in the chicken.
  57. 57Heat peanut oil to 350 degrees fahrenheit and drop in the chicken.
  58. 58Fry for roughly five minutes until deeply golden brown on the outside and cooked through.
  59. 59Fry for roughly five minutes until deeply golden brown on the outside and cooked through.
  60. 60Fry for roughly five minutes until deeply golden brown on the outside and cooked through.
  61. 61Fish out the pieces once they're done and let them drain on paper towels.
  62. 62Fish out the pieces once they're done and let them drain on paper towels.
  63. 63Fish out the pieces once they're done and let them drain on paper towels.
  64. 64Preheat your broiler.
  65. 65Preheat your broiler.
  66. 66Preheat your broiler.
  67. 67Place the fried chicken on a wire rack set in a rimmed baking sheet.
  68. 68Place the fried chicken on a wire rack set in a rimmed baking sheet.
  69. 69Place the fried chicken on a wire rack set in a rimmed baking sheet.
  70. 70Top with some fresh basil and copious slices of fresh mozzarella, as much as you can fit on there.
  71. 71Top with some fresh basil and copious slices of fresh mozzarella, as much as you can fit on there.
  72. 72Top with some fresh basil and copious slices of fresh mozzarella, as much as you can fit on there.
  73. 73To assist with both flavor and browning, add some freshly grated Parmesan cheese.
  74. 74To assist with both flavor and browning, add some freshly grated Parmesan cheese.
  75. 75To assist with both flavor and browning, add some freshly grated Parmesan cheese.
  76. 76These guys are headed under the broiler for just a few minutes.
  77. 77These guys are headed under the broiler for just a few minutes.
  78. 78These guys are headed under the broiler for just a few minutes.
  79. 79Get your pasta ready.
  80. 80Get your pasta ready.
  81. 81Get your pasta ready.
  82. 82Finished cooking the pasta in the sauce along with about a half cup of pasta water.
  83. 83Finished cooking the pasta in the sauce along with about a half cup of pasta water.
  84. 84Finished cooking the pasta in the sauce along with about a half cup of pasta water.
  85. 85Kill the heat, add some fresh chopped basil, some freshly shaved parmesan and a couple tablespoons of unsalted butter.
  86. 86Kill the heat, add some fresh chopped basil, some freshly shaved parmesan and a couple tablespoons of unsalted butter.
  87. 87Kill the heat, add some fresh chopped basil, some freshly shaved parmesan and a couple tablespoons of unsalted butter.
  88. 88Proudly plate up your poultry atop a prominent peak of pasta.
  89. 89Proudly plate up your poultry atop a prominent peak of pasta.
  90. 90Proudly plate up your poultry atop a prominent peak of pasta.
  91. 91Sauce up the cutlets on top of the cheese.
  92. 92Sauce up the cutlets on top of the cheese.
  93. 93Sauce up the cutlets on top of the cheese.
  94. 94Hit with shaved Parmesan and a little bit of fresh basil.
  95. 95Hit with shaved Parmesan and a little bit of fresh basil.
  96. 96Hit with shaved Parmesan and a little bit of fresh basil.

Ingredients

  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • shake red chili flake
  • shake red chili flake
  • shake red chili flake
  • 28 ounce whole san marzano tomatoes
  • 28 ounce whole san marzano tomatoes
  • 28 ounce whole san marzano tomatoes
  • shake dried oregano
  • shake dried oregano
  • shake dried oregano
  • 2 basil stems
  • 2 basil stems
  • 2 basil stems
  • 1 cup tap water
  • 1 cup tap water
  • 1 cup tap water
  • 4 chicken breasts
  • 4 chicken breasts
  • 4 chicken breasts
  • kosher salt
  • kosher salt
  • kosher salt
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • parmesan cheese
  • parmesan cheese
  • parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • 1 quart peanut oil
  • 1 quart peanut oil
  • 1 quart peanut oil
  • fresh basil
  • fresh basil
  • fresh basil
  • fresh mozzarella
  • fresh mozzarella
  • fresh mozzarella
  • freshly grated Parmesan cheese
  • freshly grated Parmesan cheese
  • freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • pasta
  • pasta
  • pasta
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 0.5 cup pasta water

Equipment

knifecutting boardfrying panwooden spatulaplastic wrapmeat pounderrimmed baking sheetwhiskmesh strainerpaper towelswire rackbroiler

Tips

  • Flattening the breasts will help them cook more quickly and evenly and give us maximum surface area on which to bread.
  • If you like an extra crispy crust you could double dip.