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I am a Creative Communications graduate, with a year of Culinary Arts behind me!

Friday, October 14, 2011

Chicken Parmigiana

I always thought it was Chicken Parmesan.. Anyways.

This recipe calls for:

2 chicken breasts - cut into cutlets
2 large eggs
3 tbsp bread crumbs
3 tbsp grated parmesan
1 2/3 C. tomato sauce (recipe included at bottom)
Salt and pepper to taste
Mozzarella cheese slices

You will need:
Frying pan
Baking sheet
Rolling pin/meat pounder (mallet thing with spikes)
Plastic wrap
Cookie sheet

Preheat oven to 450 F.
Slice mozzareella cheese
Slice chicken breasts horizontally into cutlets. Place peice in between plastic wrap and flatten with meat pounder to tenderize them.
Prepare two dishes, one with beated eggs, and one with parmesan, bread crumbs, salt and pepper.
Dip cutlets into beaten eggs and let the excess egg drip off before placing into breading mix. Coat evenly, avoid clumping.
Heat oil in frying pan and saute chicken cutlets on both sides. Approximately 3-4 minutes each.
Place one mozzarella cheese slice onto each chickent cutlet.
Place chicken onto cookie sheet and into oven for 8-10 minutes until cheese is lightly brown.
Serve on spaghetti noodles and tomato sauce.

Tomato sauce recipe:
1 2/3 C canned diced tomatoes (best if canned tomatoes include italian spices)
1 clove garlic
1/2 onion - diced small
1/2 carrot - diced small
1/2 celery stalk - diced small
1 tbsp oil
Salt and pepper to taste

To prepare:
In sauce pan heat oil.
Cook off onion and garlic to start.
Add carrots and celery. Cook until soft.
Add tomatoes, salt and pepper (if canned tomatoes do not include italian spices, I suggest adding some, as it can be pretty bland otherwise).

This recipe was really delicious, and very filling! It was reasonably easy, the only scary part was tenderizing the meat. The chicken I got was pretty fragile so one of my first pieces fell apart, when I accidently hit it too hard with my rolling pin.. In the middle. It was horrible. Lesson learned, do not apply too much force in one spot. Try too keep your pieces even.
When I cooked it, I cooked the meat first, then took it out, placed the cheese on, and put the oven at 250. I didn't want the cheese getting really brown.

I would definitely make this again! It lookes pretty professional when it's all done and put together, everyone will think you're a hardcore cook. Ideal for a special dinner party? I think, yes!

- The Littlest Chef

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