Chicken Parmigiana

Name: Chicken Parmigiana
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 plain bread crumbs; 2 kilograms whole peeled tomatoes, drained and hand-crushed; 2 larges eggs, lightly beaten; 118 milliliters chopped flat-leaf parsley leaves; 118 milliliters all-purpose flour; 1 bunches fresh basil leaves; 227 grams fresh mozzarella, thinly sliced; 2 garlic cloves, minced; 2 teaspoons garlic powder; 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; 237 milliliters freshly grated Parmesan, plus extra for sprinkling; 1 pinch Pinch red pepper flakes; 680 grams skinless, boneless, chicken breasts (about; 454 grams spaghetti pasta, cooked al dente; 1 pinch Pinch sugar; 1 Tbsp water

The recipe Chicken Parmigiana could satisfy your Mediterranean craving in roughly 1 hour and 5 minutes. This main course has 1311 calories, 85g of protein, and 46g of fat per serving. This recipe serves 4. This recipe covers 58% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, onion, sugar, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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, reserve the rest of the basil for finishing the chicken. 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, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Tomato

Whole Chicken

Olives

Basil

Sauce

Sugar

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

Ingredients you will need

Whole Chicken

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, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Ingredients you will need

Salt And Pepper

Garlic Powder

Breadcrumbs

Parmesan

Parsley

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