Chicken Parmesan
Directions
- 1In a large Dutch oven over medium heat, add the olive oil and onion. Cook for 4-5 minutes, or until the onions turn translucent in the middle and lightly golden brown along the edges.
- 2Add the garlic cloves, season with a pinch of salt, then cook for 1-2 minutes, or until the edges of the garlic just begin to turn light brown.
- 3Add the crushed red pepper flakes, fennel seed and oregano and cook for 30 seconds, or until fragrant.
- 4Add the tomato paste and stir to combine. Cook, stirring frequently, for 2-3 minutes, or until the tomato paste has darkened in color.
- 5Add the whole peeled tomatoes, crushing them with your hands as you add them to the pot, and stir to combine.
- 6Add the basil, then season with salt and pepper and sugar, if the sauce is too acidic. Reduce the heat to low and cover. Simmer for 1 hour, or until the flavors have married.
- 7Preheat the oven to broil.
- 8Place the chicken breasts on a cutting board. Using a boning knife, or other thin flexible knife, slice the breasts in half horizontally.
- 9Add each chicken breast to the middle of a large piece of plastic wrap and pull the bottom part of the plastic wrap over the chicken to cover it. Using a meat mallet or a sturdy pot, pound the chicken out to ⅓ inch thick.
- 10Add the flour to a wide, shallow bowl and season with salt and pepper.
- 11In a second wide, shallow bowl, add the eggs and a pinch of salt. Whisk until the eggs are homogeneous then set aside.
- 12In a third wide, shallow bowl, add the panko, Italian breadcrumbs, cheese, garlic, and lemon zest together. Whisk to combine and set aside.
- 13Add the olive oil to a large, deep skillet over medium heat. Prepare two sheet trays with wire racks and set aside.
- 14Working with one chicken piece at a time, add the chicken to the flour and coat both sides. Shake off any excess, then transfer to the eggs.
- 15Coat in the eggs, allowing any excess to drip off, then move it to the breadcrumb mixture.
- 16Press firmly to adhere the breadcrumbs to the chicken, then transfer to one of the racked sheet trays.
- 17Once the oil is shimmering, slowly add 2 chicken breasts to the pan.
- 18Gently shake the pan to prevent the chicken breasts from sticking to the bottom.
- 19Cook for 4-5 minutes, or until the chicken is deeply golden brown. Flip and repeat on the other side.
- 20Transfer to the other racked sheet tray and season with salt. Repeat with remaining chicken.
- 21Once all the chicken is cooked, spoon several tablespoons of sauce over each chicken breast.
- 22Top each with mozzarella cheese and broil for 2-4 minutes, or until the mozzarella is melted and has browned in a few spots.
- 23Remove from the oven and serve with spaghetti, additional sauce, cheese and basil.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic cloves, peeled and finely chopped
- 1 tsp fennel seeds, crushed
- 1 tsp dried oregano
- 1 pinch crushed red pepper flakes
- 2 TB double concentrated tomato paste
- 2 28 ounce cans whole peeled tomatoes
- 1 small bunch basil
- 0 kosher salt
- 0 black pepper
- 0 sugar
- 2 chicken breasts
- 0.5 cup flour
- 0 kosher salt
- 0 black pepper
- 2 eggs
- 0.5 cup panko breadcrumbs
- 0.5 cup Italian breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic cloves, grated
- 1 lemon, zested
- 0.5 cup olive oil
- 8 ounces whole milk mozzarella, thinly sliced
- 1 pound spaghetti
- 0 Parmesan cheese
- 0 basil
Equipment
knifecutting boardDutch ovenwooden spooncan openermeat mallet or sturdy potplastic wrap3 wide, shallow bowlswhisklarge, deep skillettongsbaking sheetwire rackoven
Tips
- Use a thin knife to slice the chicken breasts in half horizontally. Then pound them out to ⅓ inch thick. Make sure you don't overcrowd the pan when frying the chicken.
- Press firmly to adhere the breadcrumbs to the chicken.
- Use enough olive oil so it will go about halfway up the chicken when you place it in.
- Don't let the chicken sit in the same place for too long.
- Serve immediately after broiling the chicken parm
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