Chicken Parmesan

Name: Chicken Parmesan
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 237 milliliters dried bread crumbs; 227 grams fresh buffalo mozzarella, water drained; 2 kilograms whole peeled tomatoes, drained and hand-crushed; 2 larges eggs, lightly beaten; 118 milliliters all-purpose flour; 1 bunches fresh basil leaves; 2 garlic cloves, minced; 118 milliliters kalamata olives, pitted; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil, plus 3 tablespoons; 1 medium onion, chopped; 4 servings Freshly grated Parmesan; 680 grams skinless, boneless, chicken breasts (about; 454 grams spaghetti pasta, cooked al dente; 1 pinch Pinch sugar; 1 Tbsp water

Chicken Parmesan

Chicken Parmesan might be just the Mediterranean recipe you are searching for. For $7.19 per serving, you get a main course that serves 4. One portion of this dish contains approximately 84g of protein, 46g of fat, and a total of 1308 calories. If you have eggs, water, basil leaves, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.

Ingredients you will need

Bay Leaves

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Ingredients you will need

Salt And Pepper

Tomato

Olives

Basil

Sauce

Sugar

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Get the ingredients together for the chicken so you have a little assembly line.

Ingredients you will need

Whole Chicken

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Meat Tenderizer

Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Water

Egg

Equipment you will use

Bowl

Put the bread crumbs on a plate, season with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ingredients you will need

Chicken Cutlet

Seasoned Flour

Breadcrumbs

Olive Oil

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

Oven

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.

Ingredients you will need

Mozzarella

Parmesan

Whole Chicken

Tomato

Basil

Olives

Sauce

Equipment you will use

Ladle

Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.

Ingredients you will need

Parmesan

Whole Chicken

Cheese

Equipment you will use

Oven

Serve hot with spaghetti.

Ingredients you will need

Spaghetti

Equipment

Ingredients

Servings:

bay leaves 237milliliters

dried bread crumbs 227grams

fresh buffalo mozzarella, water drained 2kilograms

whole peeled tomatoes, drained and hand-crushed 2larges

eggs, lightly beaten 118milliliters

all-purpose flour 1bunches

fresh basil leaves 2

garlic cloves, minced 118milliliters

kalamata olives, pitted 4servings

Kosher salt and freshly ground black pepper 59milliliters

extra-virgin olive oil, plus 3 tablespoons 1medium

onion, chopped 4servings

Freshly grated Parmesan 680grams

skinless, boneless, chicken breasts (about 454grams

spaghetti pasta, cooked al dente 1pinch

Pinch sugar 1Tbsp

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.