So last night was a flat dinner...and I decided since it would be [one of the very] last flat dinners I made, I needed to go all out. This crazy decision resulted in the world's messiest kitchen, 4 million dirty dishes, and 2 hours later, was a beautiful meal. This chicken parmesan (my first time making it!) was to die for delicious, so please make it and share the love!
Chicken:
4 chicken breasts*
Salt
2 eggs
3/4 C breadcrumbs
1 C Parmesan
1/4 C (60 ml) olive oil
8 basil leaves
4 ounces (120 g) mozzarella/Edam cheese
*To adapt this this to a 6 person meal, I used chicken tenderloins instead of breasts, and just did more
Pasta** (I usually use whole wheat penne but you can do it with almost any pasta!)
To prepare the sauce, grate or mince the onion. Place a pan on medium-high heat and add the olive oil and onion. Saute for 2-3 minutes. Next peel the garlic and press them or mince finely. Add to the pan and cook for 1-2 more minutes. Then add the tomatoes, oregano, salt, and sugar. Bring to a simmer and then reduce heat to maintain the simmer. Cook uncovered for 10-12 minutes.
While this is cooking, preheat the oven to 400 F (200 C). Rinse the chicken in cold water and pat dry. Working one at a time, place the chicken under two layers of plastic wrap. With a meat pounder (if you don't have one of these, use a rubber mallet, empty wine bottle, heavy rolling pin, ketchup bottle, etc) pound the chicken to flatten them to an even thickness.
Salt the chicken pieces generously. Next obtain two bowls. In the first bowl whisk the eggs. In the second bowl mix together 1/2 C parmesan cheese (grated) and the breadcrumbs. In a separate pan (now can you see how I had so many dirty dishes?!) heat 1/4 C olive oil over medium-high heat.
Dip the chicken pieces one at a time into the egg mixture, then cover both sides with breadcrumbs. You can use your fingers, tongs or two forks to help with the process. Layer then into the hot pan. Turn the heat down to medium and fry the cutlets until they are golden brown in colour (3-4 min per side--if you are doing tenderloins the cooking time on this is significantly reduced!)
In a 9 x 13 in (23 X 33 cm) casserole pan/baking dish, spread 3/4 of the sauce onto the bottom. Once all of the cutlets are browned, arrange them on top of the tomato sauce and spoon the rest of the sauce over each piece of chicken. Slice the basil leaves and sprinkle them on top.
Slice the mozzarella/Edam cheese thinly and place the slices on top. Grate the rest of the parmesan cheese (1/2 C.... or 3/4 C if you really like cheese!) and sprinkle on top. Bake for 20-25 minutes.
Chicken Parmesan
(Serves 4)
Sauce:
1/2 onion
2Tb olive oil
2 garlic cloves
1 can (28 oz; 800 g) crushed tomatoes*
1 tsp dried oregano
3/4 tsp salt
1 tsp sugar
*I used tomato paste instead and added water to make it less thick!
Chicken:
4 chicken breasts*
Salt
2 eggs
3/4 C breadcrumbs
1 C Parmesan
1/4 C (60 ml) olive oil
8 basil leaves
4 ounces (120 g) mozzarella/Edam cheese
*To adapt this this to a 6 person meal, I used chicken tenderloins instead of breasts, and just did more
Pasta** (I usually use whole wheat penne but you can do it with almost any pasta!)
To prepare the sauce, grate or mince the onion. Place a pan on medium-high heat and add the olive oil and onion. Saute for 2-3 minutes. Next peel the garlic and press them or mince finely. Add to the pan and cook for 1-2 more minutes. Then add the tomatoes, oregano, salt, and sugar. Bring to a simmer and then reduce heat to maintain the simmer. Cook uncovered for 10-12 minutes.
While this is cooking, preheat the oven to 400 F (200 C). Rinse the chicken in cold water and pat dry. Working one at a time, place the chicken under two layers of plastic wrap. With a meat pounder (if you don't have one of these, use a rubber mallet, empty wine bottle, heavy rolling pin, ketchup bottle, etc) pound the chicken to flatten them to an even thickness.
Salt the chicken pieces generously. Next obtain two bowls. In the first bowl whisk the eggs. In the second bowl mix together 1/2 C parmesan cheese (grated) and the breadcrumbs. In a separate pan (now can you see how I had so many dirty dishes?!) heat 1/4 C olive oil over medium-high heat.
Dip the chicken pieces one at a time into the egg mixture, then cover both sides with breadcrumbs. You can use your fingers, tongs or two forks to help with the process. Layer then into the hot pan. Turn the heat down to medium and fry the cutlets until they are golden brown in colour (3-4 min per side--if you are doing tenderloins the cooking time on this is significantly reduced!)
In a 9 x 13 in (23 X 33 cm) casserole pan/baking dish, spread 3/4 of the sauce onto the bottom. Once all of the cutlets are browned, arrange them on top of the tomato sauce and spoon the rest of the sauce over each piece of chicken. Slice the basil leaves and sprinkle them on top.
Slice the mozzarella/Edam cheese thinly and place the slices on top. Grate the rest of the parmesan cheese (1/2 C.... or 3/4 C if you really like cheese!) and sprinkle on top. Bake for 20-25 minutes.
While the chicken is baking, cook the pasta per directions on the box. One it is to your desired firmness (al dente or other!) drain it and set aside. One the chicken is done baking, plate it and serve over/next to the pasta and add remaining sauce in the pan on top!
Adapted from: http://zoomyummy.com/2010/10/03/chicken-parmesan/
Adapted from: http://zoomyummy.com/2010/10/03/chicken-parmesan/
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